1 cup butter, softened, 1 cup white sugar, 3 Hachiya persimmons, pulp extracted, 1 egg, 1 ½ teaspoons vanilla extract, 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, 2 ½ cups chocolate chips
Instructions
Set your oven to 375 degrees F (190 degrees C) and prepare a baking sheet with parchment paper. Use an electric mixer to cream together butter, sugar, and persimmon pulp in a large bowl until light and fluffy, then mix in the eggs and vanilla extract. In a different bowl, sift the flour, baking soda, and salt together before gradually blending them into the persimmon mixture. Fold in the chocolate chips until just combined. Place spoonfuls of the dough 1 inch apart on the baking sheet and bake for 10 to 13 minutes until the edges are golden. Allow the cookies to cool on the sheet for 1 minute before moving them to a wire rack to cool completely.
Nutrition
Total Fat 10g 12%, Saturated Fat 6g 30%, Cholesterol 20mg 7%, Sodium 152mg 7%, Total Carbohydrate 24g 9%, Dietary Fiber 1g 4%, Total Sugars 13g, Protein 2g, Vitamin C 2mg 8%, Calcium 9mg 1%, Iron 1mg 6%, Potassium 70mg 1%
