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Chocolate Chip Cookie Cones

  • Total Time

    24m
    • Prep Time

      15m
    • Bake Time

      9m
  • Serves

    12

  • Skill Level

    Easy
  • Dietary Needs

    NF/Veg
    • 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. 

Method

  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.

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We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

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