Persimmon Chocolate Chip Cookies
Persimmon Chocolate Chip Cookies are a fruity cookie made from persimmon puree, a dash of cinnamon, flavorful craisins, and chocolate chips.
Servings: 4 dozen
Equipment
- Large Mixing Bowl
Ingredients
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup shortening stick
- 1 cup pureed persimmons*
- 1 large egg
- 2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 cup craisins (optional)
- 1 cup chocolate chips (optional)
- 1/2 cup chopped pecans (optional)
- powdered sugar (optional)
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a large mixing bowl cream together the sugars and shortening. 1 cup granulated sugar, 1/2 cup brown sugar, 1/2 cup shortening stick
- Add in the pureed persimmons and egg, mix well 1 cup pureed persimmons*, 1 large egg
- In another mixing bowl combine the flour, baking soda, salt, and spices. 2 cups all purpose flour, 1 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg
- Stir the flour mixture in with the creamed sugar/persimmon mix and stir just until combined.
- Add the craisins, chocolate chips, and chopped pecans and fold them into the cookie dough. 1 cup craisins, 1 cup chocolate chips, 1/2 cup chopped pecans
- Using a cookie scoop or a couple of tablespoons drop cookie dough in 2 TBS portions onto the prepared baking sheets.
- Top each cookie with extra chocolate chips, raisins, and pecans.
- Bake for 12 to 15 minutes until set on top.
- Remove from oven and transfer to cooling rack after a couple of minutes. Add even more chocolate chips as needed to make the cookies look extra pretty.
- Sprinkle with powdered sugar. powdered sugar
Notes
*about 3 persimmons