Persimmon Chocolate Chip Cookies Tasty Recipes

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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

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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