Ginger persimmon white chocolate chip cookies

Every year I impatiently wait for persimmons to show up in our local supermarket so I can make ginger persimmon white chocolate chip cookies for my husband. He loves these cookies a lot as they have a nice spicy kick from crystallised ginger, ground ginger and delicate sweetness from persimmon. White chocolate chips are a great addition. These cookies do not require any chilling. So if you want to make a unique tasting cookie for your family and friends check the below recipe.

How to make ginger persimmon white chocolate chip cookies

Making this recipe is pretty straightforward, but follow the below tips for the best results:

• Use the correct type of persimmon. But first a quick lesson on what is persimmon? Persimmon is an edible fruit that is native to China and Japan and was brought to Europe and USA in 1800. Persimmons are usually deep yellow or light orange. There are 17 different varieties. The most popular variety around the World is fuyu and hachiya. For this recipe I used fuyu variety and this is what I recommend using.
• These cookies will spread a lot, but do not worry, this is ok. You can reshape cookies by using a large cookie cutter or another round food safe item and reshape your cookie while they are still warm.
• Let cookies cool down for at least 20 minutes before transferring them on a cooling rack.

What do ginger persimmon white chocolate chip cookies taste like?

The taste – these cookies are very well balanced. Double ginger flavour that comes from chopped crystallised ginger and ground ginger is not too overpowering. It has s slight kick that goes perfectly with mild and sweet flavour of persimmon. White chocolate chips compliment the rest of the ingredients and make these cookies irresistible.

The texture is very soft, I would say cakey. They are perfect for everybody who can not eat crunchy or hard cookies. These cookies are very chewy and very easy to eat. This is what my husband said after hoovering 5 in 5 minutes. I am not exaggerating.

How to store ginger persimmon white chocolate chip cookies

Store cookies in the fridge for up to 5 days in an air-tight container. These cookie are soft and I would not recommend freezing them. I have frozen few cookies for a week to test how they react and I did not like the texture after cookie were defrosted. They became quite gummy and the colour has been affected. Cookies looked more greyish.

If you are looking for more recipes for persimmon cookies, I can recommend you the following:

Click this link to see the best recipes for cookies

I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.

Recipe source – my own

Enjoy

Ginger persimmon white chocolate chip cookies

Let me introduce you my new recipe for ginger persimmon white chocolate chip cookies. They are very easy and quick to make. No chilling required. You can make these delicious cookies in just under 40 minutes. These cookies taste fantastic, they have a nice spicy kick from double ginger that is balanced by sweetness of persimmon and whit chocolate chips.

Author: Anna K Cooking Method: Baking Cuisine: American Courses: Dessert, Snack Recipe Keys: Easy Quick Meals Vegetarian

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Prep Time 20 mins Cook Time 12 mins Total Time 32 mins Difficulty: Beginner Cooking Temp: 175  °C Servings: 18 Best Season: Suitable throughout the year

Ingredients

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Servings

• 200 g butter (unsalted, room temperature, cut into small cubes, 3/4 cup plus 2 tbsp)

• 150 g sugar (white, granulated, 3/4 cup)

• 2 eggs (large)

• 250 g flour (AP, 2 cups)

• 3 perimmon (fuyu variety, peeled)

• 1 tsp baking soda

• 100 g ginger (crystallised, finely chopped, about 1/2 cup)

• 6 g ginger (ground, 1 tbsp)

• 175 g chocolate chips (white, 1 cup)

• 3 g salt (table, 1/2 tsp)

• 1 tsp vanilla (extract)

Instructions

1. Please read the recipe post above, it includes tips and storage information.

2. Prepare 2 large baking trays lined with baking paper and set them aside.

3. Peel persimmons, cut them into smaller pieces and add them to a food processor.  Turn them into a puree. Set aside.

4. I a medium bowl add room temperature butter and sugar and cream together until light and fluffy, for bout 5 minutes. Scrape sides with a spatula making sure all the butter is creamed.

5. Add eggs and mix for about 3 minutes.

6. Now, add baking soda directly to persimmon pulp, mix and let is sit there for a minute. This will help to activate baking soda. After a minute, add persimmon to butter and mix until all ingredients are fully combined. Do not forget to scrape the sides of the bowl as well.

7. Now add salt and ground ginger , mix for 30 seconds and then add flour and mix until you can not see any more flour. Do not overmix.

8. Stir in crystallised ginger and white chocolate chips. Make sure that they are evenly distributed in your cookie dough.

9. Preheat oven to 175C fan (347F).

10. Using a medium cookie or ice cream scoop divide cookie dough into portions. The weight on my cookie portion was about 50-55 grams.

11. Drops cookie dough portions on the prepared baking trays. I would recommend bake maximum of 6 cookies per tray as cookies will spread a lot. If you use medium baking trays, bake 4 cookies on the tray.

12. Bake cookies for 8 minutes and then take them out from oven and using a round cup or a spoon bring the sides of the cookies together so they have nice unified circular shape. 

13. Return cookie to the oven and bake for another 4-6 minutes.

14. When cookies are golden on the edges, they are ready. Remove cookies from oven and again reshape cookies if necessary, like in the step above.

15. Now, when cookies are warm, they are very soft, so they need to be left on baking trays until the cool down a little bit. Then you can use a wide flat spatula and gently move cookies to a cooling rack.

16. You may add more white chocolate chips on your cookies while cookies are still hot.

Keywords: cookies, Christmas cookies, Christmas, New Year's Eve

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