Waffle Cone With Dipping Recipe

Mix dry ingredients

In a medium bowl whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder and a pinch of fine salt until evenly combined.

Combine wet ingredients

In a separate bowl lightly beat the large egg, then whisk in the whole milk, melted unsalted butter and vanilla extract until homogeneous.

Pour the wet mixture into the dry ingredients and whisk until smooth and lump-free. Let the batter rest 10 minutes at room temperature; it should be thin and pourable (add up to 1–2 tablespoons extra milk if it seems too thick).

Heat a waffle cone iron or thin-waffle maker (or a pancake-style iron for cookies) according to manufacturer's instructions to medium-high. Lightly brush or spray the grids with a small amount of neutral oil or melted butter.

Working one at a time, place about 3–4 tablespoons of batter in the center of the hot iron (adjust with your iron's size). Close and cook until the waffle is golden brown around the edges and set in the center, about 45–60 seconds depending on your machine.

Carefully remove the hot waffle with a spatula onto a heatproof surface. Quickly but gently roll it around a cone-shaped mold or a prepared cone roller (or form by hand around a small funnel) to shape the cone. Start at one edge, roll tightly to form a pointed end, and press seam to seal. If the waffle cools and becomes stiff before rolling, return briefly to the iron for 5–8 seconds to reheat.

Place finished cones point-down in a tall glass or cone rack to cool and hold shape. Repeat until batter is used. Makes about 4 standard-size cones (depending on iron size).

Place semisweet chocolate chips in a heatproof bowl. Set a small saucepan with 1–2 inches of water over low heat and bring to a gentle simmer to create a double boiler. Put the bowl over the saucepan (making sure the bowl does not touch the water) and stir chocolate until mostly melted and smooth.

Remove the bowl from the heat and stir in the neutral oil to create a glossy, pourable dipping chocolate. If needed, return to warm water briefly to keep fluid.

Prepare a shallow tray lined with wax paper. Pour optional sprinkles or chopped nuts into a shallow bowl for quick coating.

Dip the top 1–1.5 inches of each cooled waffle cone into the warm chocolate, letting excess drip back into the bowl. Immediately dip or sprinkle the chocolate-dipped portion into the sprinkles or chopped nuts if using, or let set plain. Place cones on the wax paper to set. If desired, finish with a small pinch of sea salt on the wet chocolate for contrast.

Allow chocolate to fully set at room temperature (about 30 minutes) or place in the refrigerator for 10–15 minutes for faster setting.

Scoop ice cream into the prepared homemade waffle cones just before serving to prevent sogginess. Each cone will hold about 2 scoops (approx. 2 oz each) depending on scoop size. Serve immediately.

Store any unused cones in an airtight container at room temperature for up to 2 days to maintain crispness. Keep dipped cones refrigerated if chocolate is set with refrigerator chilling; bring to room temperature briefly before serving for best texture.