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Chocolate Cone Cookies















Trans-fat Free, Low Sodium


1 ½ cups brown sugar
firmly packed
cup vegetable shortening
1 tablespoon water
1 teaspoon vanilla extract
2 large eggs
1 ½ cups all-purpose flour
cup cocoa powder
¼ teaspoon baking soda
½ teaspoon salt
2 cups chocolate chips (semi-sweet)
12 small ice cream cones
with flat bottoms
½ cup heavy whipping cream
6 ounces semi-sweet chocolate
chopped, null, null
1 x colored sprinkles


Preheat oven to 375℉ (190℃) F (190 C). Place sheets of foil on countertop for cooling cookies.

Combine brown sugar, shortening, water and vanilla in large bowl.

Beat at medium speed of electric mixer until well blended.

Beat eggs into creamed mixture.

Combine flour, cocoa, baking soda and salt.

Mix into creamed mixture at low speed just until blended.

Stir in chocolate chips.

Fill each ice cream cone loosely with dough. Form a rounded top above the rim of cone.

Place filled cones, standing up, on ungreased baking sheet or inside muffin cups.

Bake for 25 minutes. Cool 2 minutes on baking sheet.

Remove cookies to foil to cool completely.

Heat cream in small saucepan over low heat. Add chopped chocolate.

Stir until chocolate is completely melted and mixture is smooth and shiny.

Remove pan from heat. Cool until thickened.

Dip top of cone into chocolate mixture.

Sprinkle decorative sprinkles on top.

Set aside to dry completely.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 49g (1.7 oz)
Amount per Serving
Calories 15946% of calories from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 49mg 16%
Sodium 127mg 5%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 7%
Sugars g
Protein 8g
Vitamin A 4% Vitamin C 0%
Calcium 2% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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