Chocolate Chip Cookie Cone recipe and tutorial (2024)

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Published: August 4, 2016 | Updated: February 4, 2019 | By Ashlee

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Who doesn’t love a good chocolate chip cookie! Seriously it’s a lifelong staple in our lives. So for National Chocolate Chip cookie day I had to come up with something SUPER fun (since I already have a great chocolate chip cookie recipe, and I’ve already deep fried cookie dough balls). THEN I remembered seeing COOKIE CONES online and I thought… PERFECT!

These are just a classic, crunchy, chocolate chip cookie recipe. If you have one you love try it, but it needs to be thin and crunchy, has to hold it’s shape. No soft cookie recipes will do for THIS! So There are a few tutorials out there, I did mine waffle cone style, a large circle that you roll into shape, overlapping the ends.

Now for this video I used 1/2 cup of dough and patted it into about a 6 inch circle, but I will say it makes HUGE cones, and these are more filling than classic waffle cones. SO you can also size down, I also made medium and small cones with 1/3 cup dough or 1/4 cup dough. The 1/4 cup, about 3 1/2 inches patted out, were PERFECT for the kiddo’s, still a little big, but not TOO much.

Seriously I’m addicted to ice cream, I think I have 6 homemade batches in the freezer right now, and I love finding new fun ways to serve them! these cookie cones are my new favorite for SURE! Honestly the large cone was even too much for me! Just make sure you let them cool COMPLETELY before adding the ice cream, no reason to facilitate faster melting!

Chocolate Chip Cookie Cone recipe and tutorial

It doesn't get much better than eating your ice cream out of a chocolate chip cookie cone!

4.12 from 25 votes

Print Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 9 minutes minutes

Total Time: 29 minutes minutes

Servings: 16 cones

Calories: 325kcal

Author: Ashlee Marie

Ingredients

2 1/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter softened
2/3 cup granulated sugar
3/4 cup packed light brown sugar
1 1/2 teaspoon vanilla extract
2 lrg eggs
1 1/2 cups mini chocolate chips

US Customary - Metric

Instructions

preheat oven to 350° F.
mix the flour, baking soda and salt in small bowl.
Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
Add eggs and mix well.
Add the flour mixture and beat until combined (scrap the sides if needed)
Stir in mini chocolate chips
Place 1/4 C of batter on a silpat mat of a cookie sheet (for larger cones use 1/3 cup)
spread out to a 4 inch circle (or 5)
bake 9 mins, the edges will be golden.
pull out and let cool 2 mins
using parchment paper flip the cookie over, and take an ice cream cone mold covered in parchment paper and roll up (using the large piece of parchment paper to help hold the cookie onto the cone)
leave wrapped securly in the parchment paper with the cone mold for 15 mins
17-18 small cones or 12-13 larger cones

Video

Nutrition

Did you make this recipe?Mention @ashleemariecakes or tag #makesomeawesome and I'll share your image in my Instagram stories!

About Ashlee

With the right tips and tricks, I believe YOU can make, bake, or create anything. This is what I love to do - make some awesome, teach you how, and give you that boost of culinary confidence you need to rock your own kitchen! Read more...

Reader Interactions

Comments

Kara (Creations by Kara)
August 4, 2016 at 9:33 am

Are you kidding me? I didn’t think an ice cream cone could get any better. My mind is blown! I need to make these asap!
Reply
- Ashlee
  October 15, 2016 at 12:46 am
  
  awww yeah – seriously amazing!
Karen
August 4, 2016 at 1:13 pm

This is the best of both worlds! Cookies and ice cream together. I will definitely have to try this soon 🙂
Reply
- Ashlee
  October 15, 2016 at 12:46 am
  
  even better than you could hope!
Maggie
August 6, 2016 at 7:43 am

I am so excited, what a fabulous treat for kids and adults. Where do i get the ice cream cone mold? I’ve looked online and didn’t see one. Plus the perfect gift for those who don’t bake
Thank you Ashley, you are a genius
Reply
- Ashlee
  October 15, 2016 at 12:49 am
  
  It came with my waffle cone machine – never thought it would be so hard to find one by itself! maybe in the spring it will be easier http://amzn.to/2ddJRXg
Winnie
August 23, 2016 at 12:36 pm

This is brilliant!!
I’m already making lots of homemade ice-cream, and not the cones?!
My nephews would be thrilled!
Reply
Shannon
August 24, 2016 at 2:22 pm

Absolutely awesome! (And so very dangerous!)
Reply
Rachel
September 6, 2016 at 1:57 pm

Hi Ashlee!
I absolutely LOVE this idea! One question: where did you buy your ice cream molds? And what size were they? Thanks!
Reply
Nina Shah
September 11, 2016 at 3:43 am

Hi Ashlee
I want a recipe for an EGGLESS chocolate waffle cone . Do you have one ? I would love to know.
Nina Shah .
India
Reply
JJ
November 6, 2016 at 10:10 am

Can this cookie recipe be used to make regular cookies? Or is this specifically based to make sturdier cookies so the cones dont fall apart with all the icecream?
Reply
- Ashlee
  November 13, 2016 at 3:24 pm
  
  TOTALLY can be used for cookies, just watch it when you bake – they usually won’t need as much time
anna
January 18, 2017 at 6:37 pm

Hi, such a yum pum recipe. but Can i sub vegetable oil for butter in this recipe?
Thanks.
Reply
- Ashlee
  January 25, 2017 at 10:31 am
  
  they aren’t interchangeable – one is a liquid and one is a solid – baking is more sensitive than cooking and you won’t get a fluffy whip from oil and sugar like you do with butter and sugar – shortening would be your best bet as a substitute – BUT it won’t crisp up the way butter does so it won’t create good cones – so long answer no. Also I’m anti vegetable oil – I only use olive oil, but again not in place of butter in baking.
natalie
March 1, 2017 at 9:51 am

Can I form the cone with raw cookie dough and then bake?
Reply
- Ashlee Marie
  February 1, 2020 at 11:53 pm
  
  the plastic cone former can’t be placed in the oven. You could try it, but the cookies tend to melt and spread and doesn’t hold the shape. But you can try it – like I did with these pie crust cones https://ashleemarie.com/pie-crust-ice-cream-cone-recipe-video/
Lori Jones
March 3, 2017 at 5:54 am

Hi Ashlee I loved your idea of the ice cream cones, is it possible to make other cookies such as sugar cookies in place of chocolate chip? Also do you recommend making these cookies from scratch or is a bag/boxed mix ok? Thank you so much for your ideas and I hope to hear back from you.
Reply
- Ashlee Marie
  February 1, 2020 at 11:53 pm
  
  it’s all about a recipe that gets crisp when it cools. not just any recipe would work, and not one that is too soft.
Ma.Theresa
March 11, 2017 at 11:46 pm

Oh! my😂 your the answer of all my wishes to have for my ice cream cone ideas .I’ve always try to surprise my kids in every food I prepare and having this I can’t wait I i have to try this …I’m so excited.😍😍thank you so much for being so generous to share your ideas. God bless.
Reply
- Ashlee Marie
  February 1, 2020 at 11:54 pm
  
  you are so welcome! did you ever try them? what did you think?
Susan
April 19, 2017 at 4:56 pm

Yummilicious! I am so making these! I think I’m going to add some melted chocolate to the inside bottom of the cone so the ice cream won’t drip out!
Reply
- Ashlee
  April 30, 2017 at 12:34 pm
  
  mmmmm adding extra chocolate is always a good decision!
Boyan Minchev
July 4, 2017 at 5:43 am

Chocolate chip cookie mmmm….. I can eat all of them without the ice cream 🙂 Great recipe, thank you for sharing this delight with us.
Reply
- Ashlee Marie
  February 1, 2020 at 11:50 pm
  
  you are so welcome!
Lou
October 16, 2017 at 4:18 am

Hi Ashleemarie, these look great, how long do they last, what’s best way to store them and can you freeze them ? To use later.
Many thanks
Reply
- Ashlee
  October 28, 2017 at 10:56 pm
  
  They didn’t long, as my kids finished them off the next day. Storage is a problem since they are so easy to break – I put them carefully in a few gallon sized ziploc bags and placed them carefully high up where they wouldn’t get knocked off. I didn’t try to freeze them – mostly cause I have no room in my freezer, but I bet that would work just fine if you had room where they wouldn’t get crushed
Serinity
May 28, 2019 at 3:11 am

What type mixer was that?
Reply
- Ashlee Marie
  February 1, 2020 at 11:49 pm
  
  It’s a bosch universal mixer – Their website is here http://bit.ly/Ilovemybosch I have a full review here http://ashleemarie.com/bosch-universal-mixer-review-love-bosch-series/
kenny jones
May 31, 2019 at 1:25 pm

I’ve made these a few times. My friends love them!
What type of mixer is that in the video?
Reply
- Ashlee Marie
  February 1, 2020 at 11:49 pm
  
  It’s a bosch universal mixer – Their website is here http://bit.ly/Ilovemybosch I have a full review here http://ashleemarie.com/bosch-universal-mixer-review-love-bosch-series/
Ashley
June 7, 2019 at 4:12 pm

Can you tell me where to get that mixer??
Reply
- Ashlee Marie
  February 1, 2020 at 11:49 pm
  
  It’s a bosch universal mixer – Their website is here http://bit.ly/Ilovemybosch I have a full review here http://ashleemarie.com/bosch-universal-mixer-review-love-bosch-series/

Chocolate Chip Cookie Cone recipe and tutorial (2024)

FAQs

How to make the perfect looking cookie? ›

Dotting each ball with more chips, nuts, or whatever is on the inside makes more beautiful and perfect looking cookies. When doing this with chips or nuts, press them into the top of the ball of dough closer together than you think. They'll spread apart as the cookie bakes and spreads.

Learn More ›

How to make cookie dough less sticky without flour or cornstarch? ›

Use powdered sugar: Dusting the work surface and rolling pin with powdered sugar instead of flour is a great way to improve a sticky cookie dough.

What happens if cookie dough is too wet? ›

When cookie dough is too wet, your cookies may come out too thin and crispy, too dense, or just plain bad. However, this problem is easily fixed if you know how. To fix a cookie dough that's too wet, add in some more flour one tablespoon at a time. This should help absorb any extra moisture lingering in your dough.

What happens if too much butter is in cookies? ›

Too much butter makes cookies turn out just as you'd expect: very buttery. This batch of cookies was cakey in the middle, but also airy throughout, with crispy edges. They were yellow and slightly puffy in the middle, and brown and super thin around the perimeter.

Discover More ›

What is the secret to a good cookie? ›

The key is to always use top-quality ingredients as they'll result in a better cookie; it really is that simple.

Always use butter.
Choose the right sugar.
Choose the right flour.
Check your flour is in date.
Choose the right kind of chocolate.
Cream the butter and sugar.
Beat in the eggs.
Fold in the flour.

More items...

Learn More ›

What makes cookies fluffy or flat? ›

Room temperature butter is just the right consistency to incorporate air when it's creamed with sugar. These trapped air pockets result in risen, fluffy cookies. If the butter is any warmer, it won't incorporate enough air and your cookies will have less rise.

Discover More Details ›

What does adding vinegar to cookie dough do? ›

Vinegar helps with the rise of our baked goods

Firstly, vinegar helps our baked goods rise and create an airy texture by reacting with baking soda. When vinegar reacts with baking soda, it creates carbon dioxide bubbles, which act as leavening agents.

What happens if you don't put cornstarch in cookies? ›

If you don't have cornstarch on hand, there are a few alternative steps you can take to produce the cookie of your dreams. Go heavy on brown sugar. It has more moisture than its granulated counterpart, which means the cookie comes out less crispy. Unsurprisingly, more liquid retention guarantees a softer bite.

Learn More Now ›

Should you chill chocolate chip cookies before baking? ›

The Best Cookies for Chilling

People always recommend chilling chocolate chip cookies but shortbread, sugar cookies and even these terrific ginger cookies all benefit from a little time in the fridge. Feel free to test it out using your favorite recipes and compare the results.

What happens if you add too much flour to cookies? ›

If your cookies come out looking more like biscuits, you've likely added too much flour. Our cookies didn't expand much from the rolled-up balls we put on the baking sheet. They also didn't brown as well as the other cookies. It doesn't take much—in this case, my mom and I added just 3/4 cup extra flour to the dough.

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How do you fix cookie dough mistakes? ›

First, try adding more liquid to the dough. This can be milk, water, or even just a little bit of extra oil. If that doesn't work, you can try kneading the dough for a few minutes to help it come together. Lastly, if all else fails, you can always add in a few tablespoons of flour to help bind the dough together.

See Details ›

What happens if you use melted butter instead of softened for cookies? ›

Cookies made with melted butter often deflate and become denser when they cool, resulting in a perfectly cooked fudgy center — a similar textural result to brownies that get rapped (aka banged against an oven rack mid-bake to deflate them) or Sarah Kieffer's iconic pan-banging cookies that turn out pleasantly compact.

Show Me More ›

Why do my cookies taste eggy? ›

The egg taste might be due to using low-quality eggs, not fully incorporating the eggs into the batter, overmixing, or other factors. Here are some steps you can take to help get rid of the egg taste: Use Fresh Eggs: Ensure you're using fresh eggs. Older eggs can sometimes have a more pronounced taste.