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!)
See Also
Lotion Bar Recipe: Homemade, All Natural
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 chocolate chip cookie mix taste better? ›

Add different flavors.

Dig around in your pantry or explore the baking aisle and pick out different flavor add-ins that can change up your cookie mix. You could use peppermint, lemon, or almond extract instead of vanilla, dump in plenty of rainbow sprinkles, or even mix in chopped nuts or dried fruit!

How to make sugar cookie mix better? ›

Easy Add-In: After creating the dough according to the sugar cookie mix instructions, Add 2 tablespoons of sour cream to create a tangier, cakier and all-around more flavorful cookie. Flavor Twist: For a punchier twist, swap the water in the sugar cookie mix instructions for rum, bourbon or coffee liqueur.

Why is my cookie dough like cake batter? ›

When cookies are too cakey, there are two main culprits: too much leavening (baking powder or baking soda) or too much egg. If there is too much baking powder or baking soda in the dough, the cookies will rise too much when baking, creating a cakier structure. Eggs also promote a cakey structure in cookies.

Find Out More ›

How to improve store bought chocolate chip cookie dough? ›

I'm a former pastry cook, and I think premade cookie dough makes a low-effort but delicious dessert. Switch things up by baking the dough in a cast-iron skillet or microwaving it in a mug. Adding extra chocolate, chopped nuts, coarse salt, or marshmallows can make cookies even better.

What can I add to cookie dough to make it taste better? ›

Some premade cookie dough can have a processed, almost chemical-like aftertaste, but you can mask it by adding extra flavor extracts to your dough. You can use a splash of vanilla extract or try other variations, like almond extract or mint extract, to change up the flavors of your cookies.

See Details ›

Why add milk to chocolate chip cookies? ›

Chocolate chip cookies have a lot of fat in them. When they hit your tongue, the emulsifiers in milk “help to smooth out the chocolate as you're eating it,” Hartings said.