Chocolate Cone Cookies
14
Ingredients
| 1 ½ | cups |
brown sugar
firmly packed |
* |
| ⅔ | cup |
vegetable shortening
|
* |
| 1 | tablespoon |
water
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| ⅓ | 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
|
* |
Directions
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.
Nutrition Facts
Serving Size 49g (1.7 oz)
