Ingredients:

  • 2 1/4 cups (280g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1g) ground nutmeg
  • 1/4 tsp (1g) ground cloves
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) brown sugar, packed
  • 1 large egg
  • 1/2 cup (120g) Hachiya persimmon pulp
  • 1 tsp (5ml) vanilla extract
  • 1/2 cup (60g) chopped walnuts
  • 1/2 cup (75g) raisins

Instructions:

  1. Scoop the soft, jelly-like pulp from the center of a very ripe Hachiya persimmon, ensuring no skin or seeds are included, and stir in a small bowl until smooth.
  2. Beat the softened butter and brown sugar together on medium-high speed until pale and fluffy. Beat in the egg and vanilla extract, then stir in the persimmon pulp until fully incorporated.
  3. Whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves in a separate bowl. Gradually add the dry mixture to the wet ingredients, mixing on low speed just until the flour streaks disappear.
  4. Fold in the chopped walnuts and raisins by hand.
  5. Drop rounded tablespoons of dough onto parchment-lined sheets, spacing them 2 inches apart. Bake at 350°F (175°C) for 12–15 minutes until edges are set and tops have a mahogany matte finish.