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45 minutes
Prep: 20 minutes
Cook: 25 minutes
159 calories per serving view nutrition facts
12 servings
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| 1 1/2 | cups | brown sugar | firmly packed |
| 2/3 | cup | vegetable shortening | |
| 1 | tablespoon | water | |
| 1 | teaspoon | vanilla extract | |
| 2 | large | eggs | |
| 1 1/2 | cups | flour, all-purpose | |
| 1/3 | cup | cocoa powder | |
| 1/4 | teaspoon | baking soda | |
| 1/2 | teaspoon | salt | |
| 2 | cups | chocolate chips (semi-sweet) | |
| 12 | small | ice cream cones | with flat bottoms |
| 1/2 | cup | heavy whipping cream | |
| 6 | ounces | chocolate (semi-sweet) | chopped |
| 1 | x | colored sprinkles |
Preheat oven to 375 degrees 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.
| % Daily Value* | |
| Total Fat 8.0g | 13% |
| Saturated Fat 5.0g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 127mg | 5% |
| Total Carbohydrate 20.0g | 7% |
| Dietary Fiber 2.0g | 7% |
| Sugars 6.0g | |
| Protein 4.0g | 8% |
| Vitamin A | 4% | Vitamin C | 0% | |
| Calcium | 2% | Iron | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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History - Chives belong to the same family as onions, leeks, and garlic. The Latin name of this species means 'Rush-Leek.'...
Great recipe! I made them and served them warm with a spicy honey mustard and some country ham piled on them and not a crumb was left!!! You gotta try these:)
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