1 1/2 c Firmly packed brown sugar
2/3 c Crisco shortening
1 tb Water
1 ts Vanilla
2 Eggs
1 1/2 c All-purpose flour
1/3 c Cocoa
1/4 ts Baking soda
1/2 ts Salt
2 c Semi-sweet chocolate chips
12 sm Ice cream cones
= with flat bottoms 1/2 c Whipping cream
6 oz Semi-sweet chocolate;
-chopped Decorative sprinkles 1. Preheat oven to 375 F (190C). Place sheets of foil on
countertop for cooling cookies. 2. 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. 3. Combine flour, cocoa, baking soda and salt. Mix into
creamed mixture at low speed just until blended. Stir in chocolate chips. 4. 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. 5. Bake at 375F (190C) for 25 minutes. Cool 2 minutes on
baking sheet. Remove cookies to foil to cool completely. 6. 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. Makes: 12 cones —–