Fill your chocolate chip cookie cone with cookie dough ice cream for the most decadent summer dessert.
This recipe is courtesy of I Am Baker.
In the bowl of a stand mixer, beat butter, both sugars, and vanilla, until light and fluffy. Add egg and beat well to combine. Gradually add the flour, salt, and baking soda, mixing until just combined.
Fold in the chocolate chips until evenly distributed.
Spread dough out on to a 14-inch round pizza pan.
Bake at 350 degrees F for 10-13 minutes, until the edges are lightly golden.
Remove from the oven and immediately place 2 pieces of parchment paper over the cookie, with the papers touching in the center. Using another cookie sheet, carefully flip over the cookie.
Using a pizza cutter, cut down the center of the cookie, where the 2 pieces of parchment paper meet. Place a sugar cone along the edge of the cookie and start to roll the cookie up around the cone, using the parchment paper to help lift the hot cookie. Roll until the cone is completely covered. Repeat with the remaining cookie half. Let the cookie cone cool and set before using.