Are you a raw cookie dough lover? I have a new safe way to eat raw cookie dough that is made by baking the flour and leaving out the eggs! I have seen others pin about their cookie dough truffles or cookie dough fudge. Since Rinne was having a birthday this week and she LOVES raw chocolate chip cookie dough, I decided to make this her special birthday dessert….only, I am making it special by serving her chocolate chip cookie dough in a chocolate dipped, sugar ice cream cone.
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I had not seen this done before. After a quick internet search I could not find this idea that someone else had done except for a place in NYC that serves up raw cookie dough in ice cream cones. Cool. I was ready to please my daughter and have fun making this super simple treat!
Start with your cookie dough ingredients (no eggs), store-bought sugar ice cream cones and some light cocoa melting wafers.
I realized that I would need a special way to hold these cones. My quick fix for the problem was to use an egg carton. For holding the chocolate dipped cones, prepare an empty egg carton by cutting off the top lid. Flip the bottom upside down and punch holes in the center of each egg cup.
Melt the chocolate wafers by following the package instructions. For 12 cones, I melted one cup of wafers in a small glass bowl in the microwave. I microwaved the wafers for a total of two minutes on 50% power. I stirred the wafers after one minute, then again after another 30 seconds, and finally after the last 30 seconds. I stirred the chocolate to make sure it was very smooth and all the wafers were melted. Work quickly to dip the cones into the melted chocolate and rotate the cone to cover the top edges. Stick the dipped cones in your ‘egg carton holder’. Once all the cones have been dipped, place the cones in the fridge to set.
Bake, yes, bake the all-purpose flour on a sheet pan in the oven for five minutes at 350 degrees F. Remove the flour from the oven and using a rubber scraper place the flour in a bowl to allow it to cool before mixing the dough. (TIP: Because the baked flour needs time to cool before making dough, you can bake the flour before dipping your cones to speed up the entire process. I will do that next time!) Once the flour has cooled, mix your dough ingredients using an electric mixer then hand stir in your mini-chocolate chips. I recommend using mini-size chips. Once the dough is combined, lay out a piece of cling wrap and shape the dough into a rectangle. My dough, pictured here, was about 4 inches by 5 inches. It doesn’t need to be an exact size, just make sure it’s uniform thickness and in a rectangle shape. Then, chill the dough for about 30 minutes. Chilled dough is easier to divide and roll.
Take chilled dough out of the fridge. Unwrap the dough and cut it into 12 blocks. (This is why you need a rectangle shape) Cut three lines in the short direction and two lines in the long direction and voila! you’ve got 12 equal blocks for rolling. Roll each block with your hands into a nice size dome…it doesn’t really need to be a ball…just think of how the top of an ice cream cone looks. Place each ‘ball’ onto the cone and lightly press it into the cone while still keeping the dome shaped top.
If you’ve pressed the dough into the cone, then you can store the finished cones in air-tight containers in the fridge, even laying on their sides. The dough will harden when chilled but can be eaten straight from the fridge. This is the perfect amount of dough as it is very rich especially with the chocolate!
If you like Rinne’s ‘Howdy String Art’ shirt, she designed it and sells it in our store. Check it out! And be sure to let me know if you try or plan to try this fun little recipe for your friends and family.
Chocolate Chip Cookie Dough Cones
Safe to eat cookie dough made with baked flour and without eggs! Makes a fun treat.
- 12 sugar cones
- 1 cup chocolate coating wafers light cocoa
- 1/2 cup butter (that's 1 stick) softened
- 1/2 cup brown sugar packed
- 1/4 cup white granulated sugar
- 2 tbsp milk
- 1/2 tsp vanilla
- 1 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/2 cup mini chocolate chips
Preheat the oven to 350 degrees F.
Spread the flour evenly on a sheet pan and bake for five minutes. Allow to cool.
Melt chocolate coating wafers in microwave for 2 minutes at 50% power. Stir after 1 minute, and additional 30 seconds, and give final stir after last 30 seconds.
Dip sugar cones in melted chocolate and place upright in stand or holder made from egg carton that has holes punched in it. Chill cones in fridge to set chocolate.
Complete cookie dough by beating sugars and butter together until light and fluffy. Add milk and vanilla and mix again.
Add salt to cooled flour and then mix these dry ingredients into your wet mixture.
Hand stir in the chocolate chips.
Place dough in cling wrap and shape into a rectangle that is of uniform thickness (about 4 inches x 5 inches in size). Chill dough in fridge for 30 minutes.
Unwrap dough and slice into 12 equal size blocks. Take each block and roll it by hand. Then press dough in top of cone to resemble the shape of ice cream scoop on top of the cone.
Store the cones in air-tight container in the fridge until ready to serve.