These Persimmon Chocolate Chip Cookies are a wonderful holiday cookie! They are chocolaty, and full of warming spices. They have a cake like texture and are reminiscent of pumpkin bread. I love them! My 5 year old loves them! And all of your friends and family will, too!
There are two common types of persimmons; Hachiya and Fuyu. Hachiya persimmons are extremely tart if they’re not absolutely, supremely ripe. Ripe hachiyas are incredibly soft and have a silky smooth pulp inside. Hachiyas are typically used for baking, not eating on their own. Fuyus, on the other hand, are good when they’re firm. Fuyus can be peeled, sliced, or bitten into, just like an apple. Their flavor is reminiscent of pumpkin and mango.
Ingredients:
- 6 tablespoons unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup golden brown sugar
- 1/2 cup super ripe Fuyu or Hachiya persimmon pulp (about 2 persimmons)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 egg
- 1 1/8 cups all purpose flour
- 1/2 teaspoon baking soda
- 1 cup semi-sweet chocolate chips
Preparation:
Makes about 3 1/2 dozen
Prep Time:10 minutes
Baking Time: 9 to 12 minutes
Preheat the oven to 350 degrees F, and line a couple of baking sheets with parchment paper. Set aside.
In a medium-sized mixing bowl, mix the butter with the sugars, persimmon pulp, vanilla, salt, and spices. (To get the persimmon pulp, simply cut the persimmon in half and use a spoon to scoop it out.) Add the egg and mix until it’s fully incorporated. Mix in the flour and baking soda, and then fold in the chocolate chips.
Use a 1 1/4 inch cookie scoop to shape your cookies, placing them on the parchment-lined baking sheets as you go. There should be at least 2-inches between them.
Bake in the preheated oven until the cookies are golden brown, about 10 minutes.
Let them sit for about a few minutes on the baking sheet, and then carefully use a flat-bottomed, metal spatula to move them to a cooling rack. Serve at room temperature.
