- Dish type
- Biscuits and cookies
- Chocolate chip cookies
This is a lovey way to use up any over-ripe persimmons. The cookies come out slightly crunchy on the outside and more cake-like in the centre.
1 person made this
IngredientsMakes: 33 cookies
- 225g butter, softened
- 200g caster sugar
- 3 persimmons, pulp extracted
- 1 egg
- 1 1/2 teaspoons vanilla extract
- 375g plain flour
- 1 teaspoon bicarbonate of soda
- 1 teaspoon salt
- 425g chocolate chips
MethodPrep:20min ›Cook:10min ›Extra time:15min cooling › Ready in:45min
- Preheat oven to 190 C / Gas 5. Line a baking tray with baking paper.
- Beat butter, sugar and persimmon pulp together in a large bowl with an electric mixer until light and fluffy; beat in the egg and vanilla extract. Sift flour, bicarbonate of 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 2cm apart on the lined baking trays.
- Bake in the preheated oven until edges are golden, 10 to 13 minutes. Cool on the baking tray for 1 minute before removing to a wire rack to cool completely.
These cookies will not spread and only grow a little in the oven, so the shape and size you spoon onto the tray will be the same shape when cooked. This dough is sticky but you can smooth out the top of each cookie with a little water.
Reviews & ratingsAverage global rating:(4)
Reviews in English (4)
Delicious cookies. I added some water when mixing the wet and dry ingredients because the batter was too thick. Came out great!-27 Oct 2018
Persimmon Chocolate Chip Cookies
Wash persimmons well. Remove stem. Place in blender with or without skins to make pulp. Mix together all dry ingredients except sugar. Add chocolate chips, nuts and dates to dry ingredients. Stir until all coated. Cream sugar, shortening, egg together. Add persimmons. Mix well. Stir into first mixture and blend well. Drop by teaspoons onto buttered cookie sheet. Bake 12 to 15 minutes in 350 degree oven.
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- All-purpose flour
- Baking soda
- Cinnamon, cloves, and nutmeg
- Softened unsalted butter
- Granulated sugar
- Pureed persimmon
- Chocolate chips
I chose to skip the icing and leave the cookies plain. It’s a new year and I need to cut some calories. I also left out the walnuts and raisins because I know my family and they won’t touch baked goods with that stuff.
Since I wasn’t adding icing, I decided to throw in some chocolate chips to add some texture and contrast to the cookies.
12 Persimmon Recipes Everyone Should Make This Fall
Persimmons, vivid orange fruits of autumn, have been cultivated in parts of Asia for at least 1,000 years, but remain mysterious to many Americans. We're finally catching up these days, and that means that we're discovering ways both new and old for making great use of persimmons in savory preparations as well as sweet ones throughout fall.
The two varieties commonly available here are Fuyu and Hachiya. Before you buy a persimmon, it's important to know which type you're considering, because that will affect how and when to prepare it. Fuyu is the squat persimmon with a rounded bottom pictured here. It can be eaten when firm or soft. To choose a fuyu, look for one with taut skin free of blemishes. When it's firm, simply cut away the leaves, and wash or peel, then slice it as you would an apple it is crunchy and sweet, and best for salads. To eat it when soft, store at room temperature until it gives to the touch, similar to a tomato.
The Hachiya persimmon, on the other hand, has an elongated, heart-like shape. It should only be eaten when very ripe when firm, the Hachiya is so astringent it can make your mouth dry to the point of numbness. It will ripen at room temperature and once ripened, the luscious, aromatic fruit is unforgettable. It can be ripened far past the point at which you might throw away most other fruits when the skin appears almost translucent and the fruit feels mushy, you can bake with it&mdashor slice off the top and eat its jelly-like contents right away.
Preheat oven to 180degrees celsius.
Combine all the dry ingredients, except for the sugars.
Cream the butter, sugar and brown sugar.
In a separate bowl, beat the egg and persimmon together.
Mix all the ingredients together.
Line an oven proof pan with baking paper
Drop cookies on the sheet as small round blobs around 1 cm apart from each other (they will spread, then rise)
Place in the oven at 180degrees Celsius for around 20 to 30 minutes!
The longer you place them, the more chewy and crunchy they will get. But if you want a muffin-texture, take them out after 20 :]
Filled with spices and with a glaze of Greek yogurt and tangerine zest. Simply delicious!
Note: This is for high altitude baking.
- FOR THE COOKIES:
- 1 cup Persimmon Pulp (2 Persimmons)
- 8-⅞ ounces, weight Pastry Flour
- ¾ teaspoons Baking Soda
- ½ teaspoons Baking Powder
- 1 teaspoon Ground Cinnamon
- ½ teaspoons Ground Nutmeg
- ½ teaspoons Ground Cloves
- ½ teaspoons Salt
- 4-¼ ounces, weight Butter, Softened
- 3-½ ounces, weight Sugar
- 1-¾ ounce, weight Brown Sugar
- 1 Egg
- 1 teaspoon Vanilla Extract
- 1 teaspoon Tangerine Zest
- FOR THE GLAZE:
- ½ cups Greek Yogurt
- ½ cups Confectioners Sugar
- 1 teaspoon Tangerine Zest
Preheat the oven to 180°C / 350° F. Line a baking sheet with parchment paper or a silicone mat. If you are using a cookie mold, grease the mold.
Wash the persimmons. Remove the stem and, using a food processor, pulse until you have a thick puree.
In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Set aside.
In the bowl of a stand mixer, cream the butter with the sugars until light and fluffy, about 3 minutes. Beat in the egg, vanilla extract and tangerine zest. Add the persimmon pulp and mix until well combined.
On low speed, slowly add the dry ingredients. Mix until incorporated.
Scoop large tablespoons of dough onto the prepared baking sheet, leaving 5 cm (2 inches) between them. If using a cookie mold, fill the spaces to 2/3. Bake for 20 minutes or until the cookies are golden brown around the edges. Let cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
For the glaze, in a small bowl, combine the Greek yogurt, confectioners sugar and tangerine zest. Whisk until smooth. With a spoon, pour on each cookie a little glaze.
Persimmon Spice Cookies
No one will guess that the secret ingredient in these spicy cake-like cookies is persimmon!
- 2 whole Very Ripe Persimmons (flesh Should Be Very Soft And Fruit Should Be Bright Orange)
- 2 cups All-purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Cinnamon
- ½ teaspoons Ground Nutmeg
- ½ teaspoons Ground Cloves
- ½ teaspoons Salt
- ½ cups Butter, Softened
- 1 cup Granulated Sugar
- 1 whole Egg
- 1 teaspoon Vanilla
- 1 cup Walnuts, Roughly Chopped
Preheat your oven to 350F.
Prepare the persimmons by washing them and removing their stems. Puree in a Vita-Mix, blender or food processor until smooth and creamy. Measure one cup of pulp out and set aside.
In a large bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, ground cloves and salt. Mix well.
In another bowl, cream together the butter and sugar until light and fluffy. Add the egg and vanilla and beat until well combined. Add the persimmon pulp and mix.
Pour the dry ingredients into the wet ingredients and fold together gently. Add the walnuts and mix only until combined.
Scoop large tablespoonfuls of dough on lined baking sheets and bake for 15 minutes, until golden brown.
Note: these cookies are best consumed the same day they are baked, or frozen for future persimmon cravings.
Place cookies in a freezer container and freeze up to 6 months.
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Persimmon chocolate chip cookies recipe - Recipes
Persimmons always make me think of Grandma and the holidays. A number of years ago, when we were given a bag of persimmons, Grandma was the only one who knew what to do with them. The type we were given were Hachiya persimmons. They have an acorn kind of shape and are used when they are “liquidy” ripe. More recently I’ve also gotten to know Fuyu persimmons, which are short and squat and eaten like apples. Personally I like to peel them first, as the skins can often be a bit tough.
When Grandma taught me how to work with Hachiya persimmons, she gave me a persimmon cookie recipe very similar to the one below. I had wanted to scan the card with her writing on it, but don’t have it here with me now… perhaps that will follow in another post. These cookies use what I call Christmas spices – cinnamon, cloves and nutmeg. Plus persimmons ripen in the late fall. Here in the San Francisco Bay Area you can often see trees with only the bright orange persimmons hanging on their branches. They look like big bright ornaments.
I’ve never been much of a fan of raisins in cookies. Typically Persimmon cookies have raisins and walnuts in them, but I decided to alter the recipe, leaving those out and adding in chocolate chips. The combination of spices with the chocolate chips makes these persimmon cookies unique and in my opinion quite delicious. I also decided to try making these gluten-free, which was actually very easy with the gluten-free baking mix we had on hand. The persimmons create a very moist cookie and thus works very well gluten-free. Enjoy!
Yield: 2.5 dozen cookies Cook Time: 12-14 minutes
Adapted from a recipe from Two Peas & Their Pod
2 cups gluten-free baking mix flour (regular flour will work fine, too)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon cloves (more if you like)
1/4 teaspoon nutmeg (more if you like)
1/2 cup unsalted butter, at room temperature
3/4 cup sugar (1/2 brown & 1/4 white)
1 cup persimmon pulp (from
1 teaspoon vanilla extract
½ cup chocolate chips
Chocolate chip persimmon cookies
1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats and set aside.
2. In a medium bowl, whisk together the flour, baking soda, salt and spices. Set aside.
3. In a large mixing bowl, cream the butter with the sugar (cream well, until mix is a bit fluffy). Beat in persimmon pulp, eggs, and vanilla. Slowly add in the flour mixture until everything is combined. Fold in the chocolate chips.
4. Drop by rounded spoonfuls onto prepared baking sheets. Bake for approximately 12 minutes or until cookies are brown around the edges and set. Let cool on baking sheets for a couple minutes and then remove to a wire rack to cool completely.
** The first version I made came out quite flat after the first batch, which was due to the warm baking sheet, so it’s helpful to use cool baking sheets. Also, it helped to refrigerate the dough for a few minutes before putting on the sheets and baking.
Preheat the oven to 350 degrees F and grease some cookie sheets.
Combine the shortening and sugars and beat until thoroughly blended. Add the egg and beat well, then beat in the persimmon pulp.
Stir and toss together the flour, salt, soda, cinnamon, ginger, and cloves. Add to the first mixture, and beat until completely mixed. Stir in walnuts and raisins. Drop by rounded teaspoonfuls onto the prepared cookie sheets and bake for about 10 minutes, or until the cookies have puffed and browned slightly. While hot, brush each with the Spice Glaze, then transfer to racks to cool.
Oatmeal Persimmon Cookies: Add 2 cups uncooked oatmeal (not instant) to the dough when you add the nuts and raisins.
For Spice glaze: Mix well to dissolve any lumps. Brush or spoon over warm cookies.