Chocolate Chip Mini Cones

Makes 12
Prep 15 m
Bake 14 - 15 m
Stand 60 m



Make cone form for shaping cookies:

  1. 1 of 8 Crumple a 10-inch piece of foil into a cone about 6 inches long from point to top. The cone should be about 1-1/4 inches wide at the top.
  2. 2 of 8 Beat together egg and sugar in a bowl until lemon colored, 2 to 3 minutes. Stir in butter and milk. Add almond and vanilla extracts. Stir in flour until well combined. Cover with plastic wrap; refrigerate until batter is thickened, about 1 hour.
  3. 3 of 8 Heat oven to 300 degrees F. Grease large nonstick baking sheet with solid vegetable shortening.
  4. 4 of 8 Stir batter. On prepared baking sheet, measure 2 mounds of 1-1/2 tablespoons batter, spacing well apart. With offset metal spatula dipped in water, carefully spread each mound of batter into a circle 4-1/2 to 5 inches in diameter. Return bowl of batter to refrigerator. Scatter chocolate sprinkles evenly over each circle, dividing equally.
  5. 5 of 8 Bake in 300 degrees F oven 14 to 15 minutes or until golden brown. Remove baking sheet to wire rack and let stand 30 seconds.
  6. 6 of 8 Working quickly with thin plastic spatula held upside down, carefully pry cookies off sheet, letting them remain on sheet. Quickly roll 1 cookie around the aluminum foil cone form to shape a cookie cone, pinching pointed end to seal. Remove foil form and let cool on wire rack. Repeat with the second cookie.
  7. 7 of 8 Repeat with remaining batter for total of 12 cones.
  8. 8 of 8 Once cones have cooled, fill with your favorite ice cream or sherbet and then serve immediately.
Nutrition Information for Chocolate Chip Mini Cones
Servings Per Recipe: 12
Per Serving: 24 mg chol., 0 g fiber, 1 g sat. fat, 93 kcal cal., 1 g pro., 8 mg sodium, 16 g carb., 3 g Fat, total
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Printed from 07/18/2019