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Ingredients

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

Nutrition Info

180.7 calories carbohydrate: 23.6 g cholesterol: 20.4 mg fat: 9.7 g fiber: 1.1 g protein: 2 g saturatedFat: 5.9 g servingSize: - sodium: 152 mg sugar: 13.1 g transFat: : - unsaturatedFat: : -

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
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.
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.

33 cookies

Great use for Hachiya persimmons. These cookies come out slightly crunchy on the outside and more cake-like in the center.