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Persimmon Chocolate Chip Cookies

Natalie Ercolini

"Great use for Hachiya persimmons. These cookies come out slightly crunchy on the outside and more cake-like in the center."
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45 m servings 181 cals
Original recipe yields 33 servings (33 cookies)

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  • Prep

  • Cook

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  1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  2. Beat butter, sugar, and persimmon pulp together in a large bowl with an electric mixer until light and fluffy; beat in eggs and vanilla extract. Sift flour, baking soda, and salt together in a bowl; add gradually to persimmon mixture until dough is thoroughly combined. Stir in chocolate chips. Drop spoonfuls of dough 1 inch apart onto lined baking sheet.
  3. Bake in the preheated oven until edges are golden, 10 to 13 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.


  • Cook's Notes:
  • This dough is sticky, so when forming cookies into desired shape, use water to smooth out cookie surface.
  • These cookies will not spread and only grow a little in the oven, so the shape and size you spoon onto the cooking sheet will be the same shape when cooked.

Nutrition Facts

Per Serving: 181 calories; 9.7 g fat; 23.6 g carbohydrates; 2 g protein; 20 mg cholesterol; 152 mg sodium. Full nutrition

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Super delicious cookie!! Great way to use those persimmons!!!