Cream together your 150 grams (¾ cup) of sugar and ½ cup of butter or shortening until combined in a creamy mixture.
Add an egg and the blended persimmon pulp to the creamed butter and sugar. Scrape down the sides of the bowl before adding the dry ingredients.
Add the 200 grams of all-purpose flour (1.5 cups), ¾ teaspoon salt, 1 teaspoon baking soda, ½ teaspoon cinnamon, ½ teaspoon cloves, and ½ teaspoon freshly grated nutmeg to the mix.
If you're doing the optional addition, add ¾ cup of chocolate chips and ¾ cup of pecans (or another nut of choice).
Mix gently and thoroughly to get the dough to come together.
Drop the dough onto a lightly greased cookie sheet (or on a silicone baking mat) in equal sizes, approximately 2+ tablespoons each, with only 6-8 cookies per half baking sheet. This recipe makes 20 persimmon cookies.
Bake the cookies for 13-18 minutes until the bottom edges begin to golden. Allow to cool slightly then enjoy!
* I have found that dark chocolate chips can be a little strong in this recipe, so use a little less.Note on pulp consistency: Use a food processor/blender to blend your over-ripe persimmons into a pulp. Blend it, but don't completely puree it as you still want small pieces of persimmon in the cookies.