I have a question about the recipe "Soft Pumpkin Chocolate Chip Cookies" from merrill. Do you think hachiya persimmon would work in this recipe instead of pumpkin? I'm overrun with persimmons!
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Merrill is a co-founder of Food52.
I've never done it, but it's worth a shot! I'd make sure to dry out the persimmon puree before adding it to the batter (cook it over low heat in a pan until most of the liquid seems to be gone, and then cool it).
I've replaced pumpkin puree with persimmon puree in my pumpkin bread recipe. Came out pretty good. I would probably give it a shot with these cookies! I drained the persimmon puree in a mesh strainer.
Good point! Thanks.