Edible Cookie Dough Cones

Heat Treating Flour

1. Begin by heat treating your flour. In a microwave, place the flour in a microwave safe bowl and heat on high for 90 seconds, in 15-20 second intervals, stirring regularly until hot throughout. Alternatively, this can be done in an oven, preheated to 350°F (175C/155C Fan). Spread the flour evenly over a shallow baking dish and bake for 15 minutes, stirring at midway through. Once heat treated, allow to cool.

Preparing Chocolate Filled Cones

1. Add ¾ cup of the chocolate chips to a small bowl fitted over a saucepan with simmering water. Don't allow the water to touch the bottom of the bowl. Slowly melt the chocolate chips, stirring occasionally, until smooth.
2. Pour the melted chocolate into a piping bag and cut the tip for a small hole about .5cm wide. Pipe the chocolate into the five ice cream cones to fill the cavity and prop these up to allow the chocolate to set while you make the edible cookie dough.

Making Edible Chocolate Chip Cookie Dough

1. In a medium mixing bowl, beat together the butter and sugars until light and fluffy. Add the vanilla and beat well.
2. Add the flour and salt, beating to combine.
3. Fold in the remaining ¼ cup of chocolate chips.
4. Scoop the edible cookie dough onto the top of each cone.
5. Optional: melt more chocolate and drizzle over the top with sprinkles, or add other toppings.