Edible Cookie Dough Cones

Summertime is the season for ice cream! Try my fun new take on the classic treat with my edible cookie dough cones. Incredibly easy to throw together, these single serving cookie dough cones are a unique sweet snack and sure to impress!

Making Cookie Dough Edible

So, I'm not going to lie, I've never really considered cookie dough inedible. I grew up sampling cookie, brownie and cake batter - raw egg included. Controversially, I think that a small taste of raw dough when baking can be good for the soul. But, if you are not planning to bake the final product and instead making dough for the sole purpose of eating it all as dough, there are some key steps to follow.

These few notes will help you transform just about any cookie dough into an edible form.

1. No eggs

To be on the safe side, when making an edible cookie dough or batter, you should leave out the eggs.

If you are experimenting with changing one of your own cookie dough recipes into an edible version, the lack of eggs may pose a bit of a problem as they do act as a binding agent and bring moisture to the dough that will be lacking without them. This is more of a problem in recipes that call for multiple eggs because their loss as an ingredient will be more obvious and substantial.

There are a couple of ways around this for edible cookie dough:

• Be sure to beat your butter and sugar well. Making sure these are nice and creamy will be key to incorporating the flour at a later stage.
• Use a substitute for egg such as peanut butter or banana. An option for making a creamier cookie dough is to include a bit of an egg substitute. Peanut butter is a very strong flavour, so this will come through in the final product if you choose to use it.
• If your mixture looks too grainy, add a drop of milk. A bit of milk is useful for adding a touch of moisture to the cookie dough, if it seems too dry for your tastes.

2. No leavening agents

Since you won't be baking the cookie dough, there is no need to have a raising agent, such as baking soda or baking powder.

3. Heat treat the flour

This is the step most often forgotten, as many people are unaware that raw flour can in fact be dangerous to consume. Flour can have various microorganisms in it. These are usually harmless, especially when baking as the heat will kill off anything unsavoury. If you are making a no bake product, such as edible cookie dough, it is advised to heat treat your flour to be on the safe side. This can be easily accomplished in one of two ways:

- Microwave Heat Treating Method

You can heat treat your flour in the microwave, but placing this in a heatproof bowl and microwaving on high for about 90 seconds in 15 - 20 second bursts, stirring after each.

The goal is for your flour to reach a high temperature around 165F (or 75C), which will ensure any bacteria is killed.

- Oven Heat Treating Method

Alternatively, you can bake the flour in an oven. Preheat the oven to 350F (175C/155C Fan). Using a baking dish, spread your flour in a thin even layer and bake for about 15 minutes, stirring halfway through - until the flour is well heated.

In either case, allow the flour to cool before being used.

Easy Cookie Dough Cones

1. Chocolate Filled Ice Cream Cones

To make these a super fun, chocolatey treat - I fill the cones with melted chocolate. This will set hard, so I recommend using a cone that tapers to a point and is relatively thin. This will avoid creating an unpleasant brick of chocolate that may be more difficult to eat.

Tips to Melting Chocolate

Melt chocolate in a bain-marie style, either using dedicated equipment or by using a small saucepan and a heatproof bowl that fits snuggly on top of this.

• Pour some water in the saucepan and bring to a simmer.
• Add chopped chocolate or chocolate chips to the bowl and place on top of the pot.
• Ensure that the water does not touch the bottom of the bowl.
• Allow to heat from the simmering water to melt the chocolate, stirring the chocolate occasionally until smooth.

This process will not produce properly tempered chocolate. However, as we are pouring the chocolate into cones, this simple melting process will work just fine!

Filling the Cones

To fill the cones, it is best to use a piping bag or a sandwich bag. This will allow you to add the chocolate to a bag, cut the tip and pour more cleanly into the opening of the cones.

I filled mine all the way up as the edible cookie dough sits in a scoop on top.

2. Small Batch Edible Cookie Dough

Edible cookie dough couldn't be easier to whip up! This is a fundamentally one bowl recipe:

• First beat your butter and sugars. Beat these well until light - about a minute or two. This is key to ensuring a smoother dough at the end.
• Add the vanilla and beat well to incorporate.
• Next, add the flour and salt, again beating well until fully blended, but don't overmix!
• Add the chocolate chips and fold to incorporate.

Once your dough is ready, it is time to scoop onto the cones! I like to use my handy OXO Good Grips #40 which produces a good size scoop for the top of my cones!

The cones are immediately ready to enjoy, or can be kept for up to a week in the fridge. They can be topped with more melted chocolate and sprinkles or other toppings - experiment to your heart's content!

FAQs for Edible Cookie Dough Cones

If you like this recipe, you might also like:

• Classic Chocolate Chip Cookies
• Chocolate Chip Brookies
• Blondie Paradise Bars
• Super Indulgent Chocolate Tart