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Waffle Cone Bowls

Elegant Waffle Cones

slightly adapted from the instruction booklet for the Chef's Choice Waffle Cone Express, model 838
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 10


  • 2 large eggs
  • 1/4 teaspoon sea salt
  • 2/3 cup vanilla sugar
  • 2 Tablespoons grapeseed oil
  • 1 cup cake flour
  • 1 teaspoon vanilla extract


  • Preheat your waffle cone maker to manufacturer's directions. Adjust the color setting dial for the darkness level desired.
  • Beat the eggs and salt in a medium mixing bowl until well blended.
  • Beat in the sugar until fully incorporated and the mixture has lightened slightly. Stir in the oil.
  • Add the cake flour and stir slowly until all the flour is moistened. Beat an extra 15 seconds or so to incorporate fully and smooth out the lumps.
  • Stir in the vanilla extract.
  • Spoon about 3 Tbsp (1/4 cup--or a large cookie scoop) of batter into the center or slightly above the center of the iron. Close the lid, lock the latch, and bake for 1 minute. Open to check color, cooking an additional 20-40 seconds if necessary (mine took about 90 seconds each for perfection).
  • Quickly remove from the iron onto a clean cloth towel. Use the towel to help lift and roll the waffle around the cone form, making sure you pinch the bottom to seal it. (I had a hard time pinching the bottom without breaking, but managed. You can also use small bowls that nest to make waffle bowls.) Hold the cone a few seconds to set its shape, then place on a wire rack or in an iced tea glass to cool.


You can use them immediately after the shape is set. If you want to save them for later use, you need to leave them out for a while to cool and dry completely. Then they can be packaged in an airtight container or plastic bag for up to a couple of weeks. What you fill them with is up to you!