Gooey Chocolate Chunk Ice Cream Cone Cookies

The best part of summer? Besides the nice weather, and the seasonal fruit, and the constant sun, and the longer days? The ice cream. Specifically a melty ice cream cone with extra toppings that withstand a delicious crunchy waffle cone. These chocolate chunk ice cream cone cookies are brought to you by my love for summer, and all the great memories that come with it.

I am so obsessed with these cookies because they feel like summer on their own, or even more so with a scoop of ice cream on top! And the absolute best part of these cookies?! The fact that you can enjoy them no matter the season, summer or winter! Eat your heart out with these chocolate chunk ice cream cone cookies, baby!

How do I get big pools of chocolate like these?

For those pools of deliciously glossy melty chocolate, chop your own chocolate! I like to start with a block of dark chocolate and chop into big chunks to use in my cookie dough. This brand is my favorite for cookies! Of course, using store bought chocolate chunks or chopping up a chocolate bar are perfectly fine options, too. But for the best pools of chocolate, grab a block of chocolate and chop it into large chunks.

Can I use cake cones instead of waffle cones?

Unfortunately, I wouldn’t recommend it. Waffle cones stand up better to cake cones in the batter and withstand their crunch even after baking, which is part of what makes these delicious cookies so… well, delicious!

What if I like a crunchier cookie versus a gooey one?

To each their own! We all have preferences and luckily, these cookies can be crunchier if you like them that way! Simply bake for an extra minute or two (about 14 minutes), and once you let them cool, they’ll be a bit crunchier.

Hope you enjoy these and that they bring you all the summer feels like they do for me!

Chocolate Chip Ice Cream Cone Cookies

3 from 44 votes

Recipe by Lindsey Goldschmidt

Servings

1

batch

Prep time

15

minutes

Cooking time

11

minutes

Ingredients

• 3/4 Cup Unsalted Butter

• 1/2 Cup Brown Sugar

• 1/3 Cup Cane Sugar

• 1 Egg

• 1/2 Tbsp Vanilla Extract

• 1.5 Cup All Purpose Flour

• 1/2 tsp Baking Soda

• 1/4 tsp Baking Powder

• 1/2 tsp Sea Salt

• 3/4 Cup Chocolate Chunks

• 2/3 Cup Waffle Cones (about 3 cones), roughly chopped

Directions

• Begin by browning the butter over the stove. Add the unsalted butter to a pot over the stovetop and heat over low – medium heat until melted and butter begins to bubble. Stir lightly until the butter becomes brown in color and frothy. At this point, remove it from the heat and let it cool.
• Once the butter has cooled, add to a mixing bowl and combine with egg, brown sugar, cane sugar, and vanilla.
• Then, add flour, baking soda, baking powder, and salt to the bowl with the wet ingredients and fold together until fully combined.
• Then, chop the waffle cones into pieces and add those to the bowl of cookie dough along with the chocolate chunks. Cover and refrigerate cookie dough for one to two hours, minimum.
• When you’re ready to bake your cookies, preheat the oven to 350 degrees Fahrenheit and line a baking pan with parchment paper or silpat baking mat.
• Remove the cookie dough from the fridge and let it come to room temperature (this is important as cookie dough that is cold will not spread when baked.) Scoop onto cookie sheet, and bake for 11-12 minutes, until cookies are very slightly browning around the edges.
• Take the cookies out of the oven, let them cool (if you have any self control unlike me!), and enjoy your cookies!