The smell of this waffle cone recipe cooking brings back memories of childhood when someone would be generous enough to let you have a waffle cone with your ice cream at the ice cream store. The melted butter in this recipe makes for a great tasting waffle cone. These thick and sturdy waffle cones are a great match with a rich vanilla or chocolate ice cream.

Home made waffle cones and cups are so easy to make and smell fantastic. You can't buy this kind of freshness at your grocery store. Brush the insides with chocolate for an added treat.

1 whole egg
1 egg white
1/4 teaspoon salt
1/2 cup sugar
2/3 cup flour
2 tablespoons melted butter

Heat waffle iron on medium low setting (2.5 to 3.5 on Chef's Choice waffle iron). Beat the eggs, salt and sugar together with whisk until well blended and fluffy. An electric stand mixer is too big for this job, so get your elbow into it! Add melted butter and whisk until blended.

Add flour to the batter mixture and gently fold until just blended. Do not over-beat. Tinly lumps are ok.

Spoon about 2 tablespoons onto the center of the pre-heated waffle iron and close lid, locking shut. Cook for 60 - 90 seconds, erring on more time than less. In general, over-cooked waffle cones taster better and stay crispy longer than under-cooked ones.

Rolling Cones
Cones should be rolled immediately after removing from waffle iron or else they will be more prone to cracking during rolling. They come out hot, so you may opt to use a towel to assist in rolling. If you move quickly and keep your fingers moving, you can roll by hand. Place rolling cone with point at the edge of waffle and lift up one edge to cone and roll towards flat side of waffle, holding other side snugly against rolling cone. Once you come all the way around and the seam is directly beneath the rolling cone, press gently and hold. You can also gently press the tip of the cone to crimp the end for a better seal against dripping.

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