Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup persimmon puree
- 1 cup semisweet chocolate chips
Special equipment needed:
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer until creamy.
4. Add the egg and vanilla extract to the butter mixture and beat until well combined.
5. Add the persimmon puree to the butter mixture and beat until well combined.
6. Gradually add the flour mixture to the butter mixture and beat until just combined.
7. Stir in the chocolate chips.
8. Drop tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 12-15 minutes, or until the edges are lightly golden brown.
10. Remove from the oven and let cool on the baking sheet for 5 minutes.
11. Transfer the cookies to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (180°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Calories per serving: 150
Total fat: 8g
Saturated fat: 5g
Cholesterol: 20mg
Sodium: 65mg
Total carbohydrates: 20g
Dietary fiber: 1g
Total sugars: 14g
Protein: 2g
Substitutions for ingredients:
- For persimmon puree, you can use pumpkin puree or applesauce.
- For semisweet chocolate chips, you can use dark chocolate chips or milk chocolate chips.
Variations:
- Add chopped nuts, such as pecans or walnuts, to the cookie dough.
- Use white chocolate chips instead of semisweet chocolate chips.
- Add a teaspoon of cinnamon to the cookie dough.
Tips and tricks:
- Be sure to use ripe persimmons for the puree.
- Don't overmix the dough, or the cookies will be tough.
- If the dough is too sticky, refrigerate it for 30 minutes before baking.
- Store the cookies in an airtight container at room temperature for up to 5 days.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
To reheat the cookies, place them in a 350°F (180°C) oven for 5 minutes.
Presentation ideas:
Arrange the cookies on a platter and dust with powdered sugar.
Garnishes:
Sprinkle chopped nuts on top of the cookies.
Pairings:
Serve the cookies with a glass of milk or a cup of coffee.
Suggested side dishes:
Serve the cookies with a fruit salad or a cheese plate.
Troubleshooting advice:
- If the cookies are too flat, try chilling the dough before baking.
- If the cookies are too dry, try adding a tablespoon of milk to the dough.
Food safety advice:
Be sure to wash your hands and all surfaces before preparing the cookies. Store the cookies in an airtight container to prevent contamination.
Food history:
Persimmons are native to China and have been cultivated for thousands of years. They were introduced to the United States in the 1800s.
Flavor profiles:
The cookies have a sweet and fruity flavor from the persimmon puree, and a rich and chocolatey flavor from the chocolate chips.
Serving suggestions:
Serve the cookies as a dessert or a snack.
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Taste: Sweet, Rich, Fruity, Chocolatey