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Persimmon Chocolate Chip Cookies |
"Great use for Hachiya persimmons. These cookies come out barely crunchy on the outdoor and greater cake-like inside the center."
Ingredients :
- 1 cup butter, softened
- 1 cup white sugar
- 3 Hachiya persimmons, pulp extracted
- 1 egg
- 1 half teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 1/2 cups chocolate chips
Instructions :
Prep : 20M | Cook : 33M | Ready in : 45M |
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- Preheat oven to 375 ranges F (a hundred ninety degrees C). Line a baking sheet with parchment paper.
- Beat butter, sugar, and persimmon pulp together in a massive bowl with an electric powered mixer until mild and fluffy; beat in eggs and vanilla extract. Sift flour, baking soda, and salt together in a bowl; upload regularly to persimmon mixture until dough is thoroughly blended. Stir in chocolate chips. Drop spoonfuls of dough 1 inch apart onto coated baking sheet.
- Bake inside the preheated oven until edges are golden, 10 to thirteen minutes. Cool on the baking sheet for 1 minute before doing away with to a cord rack to chill absolutely.
Notes :
- This dough is sticky, so when forming cookies into preferred form, use water to smooth out cookie floor.
- These cookies will no longer spread and most effective grow a bit within the oven, so the form and size you spoon onto the cooking sheet might be the same shape when cooked.
- Reynolds® parchment may be used for easier cleanup/removal from the pan.
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