mix the spice cake and persimmon pulp until all lumps are gone from cake mix. Add chocolate chips. I use the Ghiradelli large dark chips.
Drop by teaspoon on greased cookie sheet. Bake at 350 for 12 - 15 minutes depending on size. They are best the second day--the first day they taste too doughy. They tend to blacken after a few days, but that doesn't affect the taste.
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