Homemade Ice Cream Cone
These homemade Chocolate Chip Cookie Ice Cream Cones are a seriously fun way to kick summer up a notch!
Servings: 2
Ingredients
- 1/2 cup (57g) butter softened
- 1/3 cup (67g) granulated sugar
- 1/3 cup (73g) packed brown sugar
- 1 tsp. McCormick® vanilla extract
- 1 egg
- 1 cup (128g) all-purpose flour
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1 cup (175g) mini semisweet chocolate chips
- sugar cone to mold cookie cone
Instructions
- In the bowl of a stand mixer beat butter, granulated sugar, brown sugar, and vanilla until light and fluffy.
- Add egg and beat well.
- Gradually add flour, salt, and baking soda, mixing until just blended.
- Remove bowl from mixer and stir in chocolate chips by hand.
- Spread on a prepared 14-inch round pizza pan.
- Bake at 350°F (325 in a convection oven) for 9-13 minutes, or until center no longer appears wet and edges are just slightly browned.
- Immediately from the oven place two piece of parchment paper over cookie with the papers touching in the center. Using another cool cookie sheet, carefully flip giant cookie over.
- Using a pizza cutter, cut down the center of the cookie right where the parchment paper meets.
- Place a sugar cone along edge of cookie and start to roll it up using the parchment paper to help lift hot cookie. Roll until cone is completely covered and stop. Cut off the excess cookie.
- Repeat with other side.
- Cool chocolate chip cookie cone for at least 1 hour at room temperature or 15 minutes in the freezer.