These chocolate chip cookie cones are a great alternative to ice cream cones. You'll be racing through the ice cream to get to the cone! Once you've made a batch of them, you can freeze them and use them when you want.
9 ingredients7 steps
Nut Free
Vegetarian
Method
Step 1
Preheat the oven to 175c/160Fan. Mix together the flour, salt and bicarbonate or soda and set aside.
Ingredients for this step
280gPlain flour
1 tspSalt
Step 2
Beat together the butter, sugars and vanilla until creamy, then add the eggs and beat again.
Ingredients for this step
225gUnsalted butter (softened)
135gBillington's light muscovado sugar
130gBillington's Unrefined Golden Caster Sugar
Step 3
Mix in the flour mixture and then the chocolate chips. You should have a medium stiff spoonable dough.
Ingredients for this step
200gDark chocolate chips
Step 4
Line your baking tray with parchment and draw a 4inch/11cm circle on it in pencil. Spoon 1/4 cup/60g mixture into the circle and spread it out to fill the pencil line. Bake this cookie for exactly 9 minutes.
Step 5
While it is baking, grease your cream horn mould and line the outside with parchment. Chill in the fridge.
Step 6
Remove the cookie from the oven and rest it for exactly one minute. Working quickly while the cookie is still soft and warm...
Your aim is to turn it over ready to shape around the horn. Do this by placing a piece of parchment slightly larger than the cookie over the warm cookie and use it and the lining paper beneath to flip it in your hands and onto your work surface. Peel off the baking paper to reveal the underside of the cookie.
Now take the Cream Horn mould you wrapped with parchment and using the paper now beneath the surface of the cookie, wrap the warm cookie around the mould and press it on using the paper.
Step 7
Leave the cookie wrapped if you can and let it cool on the mould for at least 15 minutes. If the paper won't stay on, use it to gently press the cookie around the mould and then stand upright on a cooling rack to cool completely. Once cool you can remove the mould and chill further in the fridge to firm completely. Repeat until your dough is used up.
Ingredients
MetricImperial
For the cookie dough
280gPlain flour
1 tspBicarbonate of soda
1 tspSalt
225gUnsalted butter (softened)
130gBillington's Unrefined Golden Caster Sugar
135gBillington's light muscovado sugar
2 tspNielsen-Massey Vanilla Extract
2Eggs (large)
200gDark chocolate chips
Utensils
Cream horn moulds
1/4 cup measure
Baking parchment
Ruler and pencil
Baking tray
Timer
Nutritional information per 74g serving
Energy 413cal
Fat 21g
of which Saturates 13g
Carbohydrates 49g
of which Sugars 32g
Protein 4.5g
Salt 0.77g
1 Baker Ratings
Did not work! Breaks when twirling so we had to make them into cookies which taste nice 👍 (if your making cookies bake for 11-12min on same temperature)
