1 1/2 c  Firmly packed brown sugar
    2/3 c  Crisco shortening
      1 tb Water
      1 ts Vanilla
      2    Eggs
  1 1/2 c  All-purpose flour
    1/3 c  Cocoa
    1/4 ts Baking soda
    1/2 ts Salt
      2 c  Semi-sweet chocolate chips
     12 sm Ice cream cones
           = with flat bottoms
    1/2 c  Whipping cream
      6 oz Semi-sweet chocolate;
           -chopped
           Decorative sprinkles
  1. Preheat oven to 375 F (190C). Place sheets of foil on
  countertop for cooling cookies.
  2. Combine brown sugar, shortening, water and vanilla in
  large bowl. Beat at medium speed of electric mixer until
  well blended. Beat eggs into creamed mixture.
  3. Combine flour, cocoa, baking soda and salt. Mix into
  creamed mixture at low speed just until blended. Stir in
  chocolate chips.
  4. Fill each ice cream cone loosely with dough. Form a
  rounded top above the rim of cone. Place filled cones,
  standing up, on ungreased baking sheet or inside muffin
  cups.
  5. Bake at 375F (190C) for 25 minutes. Cool 2 minutes on
  baking sheet. Remove cookies to foil to cool completely.
  6. Heat cream in small saucepan over low heat. Add chopped
  chocolate. Stir until chocolate is completely melted and
  mixture is smooth and shiny. Remove pan from heat. Cool
  until thickened. Dip top of cone into chocolate mixture.
  Sprinkle decorative sprinkles on top. Set aside to dry
  completely. Makes: 12 cones
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