- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup persimmon pulp
- 1 large egg
- 1 tsp vanilla
- 1 cup chocolate chips
Preheat the oven to 350°F. Line two baking sheets with parchment paper or silpat mats.
In a medium bowl whisk the flour, soda, salt, cinnamon, cloves, and nutmeg. In a large bowl, cream the butter and sugar until light and fluffy.
Add the persimmon pulp, egg, and vanilla and beat until well combined. Slowly add the flour, in batches, until combined. Fold in the chocolate chips.
Drop a spoonful of dough on a baking sheet and repeat with the rest of the dough. Bake the cookies for 12 to 14 minutes or until golden around the edges. Cool the cookies on the baking sheets for a few minutes before transferring to baking racks to cool completely.
Recipe lightly adapted from Two Peas and Their Pod