Chocolate Cookies in a Cone Recipe
Chef Lisa always has a trick or two up her sleeve, and few are more scrumptious than these Ice Cream Cone Cookies with melt-proof "ice cream." Yes, that's right, never melts because they're cookies! In this fun and easy recipe, chocolate cookies are scooped, baked, placed in cones and then decorated for the most delicious of hoaxes.
Bite Me Bit
"Fool me once, shame on you fool me twice, shame on me."
1 cup butter, room temperature
1½ cups icing sugar
1 tsp vanilla extract
2½ cups flour
½ cup cocoa powder, sifted
2 tsp baking powder
½ tsp kosher salt
10 Ice cream cones
Nuts and/or M&M’s
1) For the chocolate cookie dough, using an electric mixer, cream together the butter and icing sugar on medium speed until light and fluffy. Add egg and vanilla extract, continuing to beat until well combined. On low speed, blend in flour, cocoa powder, baking powder and salt, just until flour disappears. Using a large ice cream scoop, pack the dough in tightly, overfilling the scoop slightly, then release the cookie dough with the spring-loaded lever onto a baking sheet lined with parchment paper. Place baking sheet in the freezer for 30 minutes to freeze the dough.
2) Meanwhile, preheat oven to 350ºF. Bake cookies straight from freezer for 15 minutes. Remove from oven and let cool completely before decorating.
3) To assemble and decorate, fill each ice cream cone with frosting and place cookies on top of the cone. The frosting will act as the glue, keeping the cookie firmly on top of the cone. Drizzle tops of each cookie with melted chocolate and sprinkle with chopped nuts, m&m’s or any decoration of your choice.
Yield: 10 cookie cones