Ginger persimmon white chocolate chip cookies

Name: Ginger persimmon white chocolate chip cookies
Ingredients: 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.; 200 g butter (unsalted, room temperature, cut into small cubes, 3/4 cup plus 2 tbsp); 150 g white sugar (granulated); 2 eggs (large); 250 g flour (AP); 3 perimmon (fuyu variety, peeled); 1 tsp baking soda; 100 g ginger (crystallized, finely chopped); 6 g ginger (ground); 175 g chocolate chips (white); 3 g salt (table); 1 tsp vanilla (extract)

kitchenbyannak.com

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.

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Ingredients

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.
200 g butter (unsalted, room temperature, cut into small cubes, 3/4 cup plus 2 tbsp)
150 g white sugar (granulated)
2 eggs (large)
250 g flour (AP)
3 perimmon (fuyu variety, peeled)
1 tsp baking soda
100 g ginger (crystallized, finely chopped)
6 g ginger (ground)
175 g chocolate chips (white)
3 g salt (table)
1 tsp vanilla (extract)