Chocolate Chip Cookie Cones

  • Total Time

    • Prep Time

    • Bake Time

  • Serves


  • Skill Level

  • Dietary Needs

    • Nut free
    • Vegetarian
  • 0 Reviews

    No ratings yet


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. 


  1. Preheat the oven to 175c/160Fan. Mix together the flour, salt and bicarbonate or soda and set aside.

    • 280g Plain flour
    • 1 tsp Salt
  2. Beat together the butter, sugars and vanilla until creamy, then add the eggs and beat again.

    • 225g Unsalted butter
    • 135g Light muscovado sugar (We like Billington's)
    • 135g Unrefined golden caster sugar (We like Billington's)
  3. Mix in the flour mixture and then the chocolate chips. You should have a medium stiff spoonable dough.

    • 200g Dark chocolate chips
  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.

  5. While it is baking, grease your cream horn mould and line the outside with parchment. Chill in the fridge.

  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.

  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.

Let's Bake

The easiest way to follow a recipe


  1. Unfortunately there are no reviews for this recipe yet!

Leave Your Thoughts

Unfortunately reviews are not permitted to non-registered users.

Please to leave your review or ask us a question.

Recipe Alternatives

Register with to:

  1. Get free entry in to our regular competitions
  2. Have a chance to become our baker of the month
  3. Help other bakers by rating and reviewing recipes
First Name
Last name
Date of birth

How we use your information

Treating your personal data with care is important to us. If you’d like to know how we use your personal data, including how we personalise our communications to you please see our Privacy Policy

Enter your login details:

We use cookies to provide you with the best browsing experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy.

At Baking Mad we love cookies. We even place them on your computer. These ones don't contain chocolate chips, but they do allow us to provide you with the best experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy. To bake some of your own, visit our cookie recipes page!