I should refer to these as “Jill’s Chocolate chip persimmon cookies”. Our family looks forward to the holiday season when the persimmons finally freeze and become soft and ripe. Jill loves to pluck the fruit from the otherwise bare tree and make batch after batch of these delicious cookies (the rest of the family just likes to gobble them up!). The type of tree we have is a “Hachiya” which produces the soft fruit that folks like to incorporate into baked goods. The meat of the fruit is similar to a jelly or jam. Typically, we squeeze the fruit from the skin and into the food processor. Process for a few seconds and this will help lend to a more consistent texture and makes it easy to incorporate.
These cookies make great seasonal gifts as well.
Chocolate chip persimmon cookies
- Yield: 18 Cookies (18 Servings)
- Ready In:
I should refer to these as "Jill's Chocolate chip persimmon cookies". Our family looks forward to the holiday season when the …
- 2 ripe persimmons pureed
- 1 tsp baking soda
- 2 cups ap flour
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 egg
- 1 cup white sugar
- 1/2 cup butter room temp
- 2 cups chocolate chips semi sweet
- Preheat oven to 350 degrees. Prepare a cookie sheet using parchment or a silicone mat.
- In a small bowl, dissolve baking soda in persimmon puree, set aside. Sift flour, spices and salt together, set aside.
- Using your mixer, cream together the butter and sugar until fluffy. With the mixer on medium speed, incorporate the egg and persimmon. Add the dry ingredients and chocolate chips to the persimmon mixture to form your cookie dough.
- Drop tablespoon size dollops of the cookie dough on your prepared cookie sheet.
Bake for about 15 minutes until just lightly browned. Place hot cookies on cooling rack and allow to cool.
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