Step 1

In a large bowl, whisk together the brown sugar, granulated sugar, salt, eggs, milk, melted butter and vanilla.

Step 2

Whisk in the flour until combined. The batter will look like pancake batter.

Step 3

Set aside the batter for 30 minutes or refrigerate overnight. Return the batter to room temperature before making the cookies.

Step 4

If you have a pizzelle/cookie iron, preheat that. If you don't have a pizzelle iron, line 2 baking sheets with parchment paper or a silicone baking mat and preheat the oven to 350F.

Step 5

If using the pizzelle iron bake the cookies according to the directions for your model. Remove the cookie from the iron and set it on a work surface. Pour another cookie and while that bakes, wrap the first cookie into a cone shape. Continue working with two cookies at a time. While one is baking, form the other into a cone. As the cones cool continue tweaking the shape until they are set.

Step 6

If baking the cones in the oven, work with 2 cookies at a time on each baking sheet. For each cookie, spread two tablespoons batter to a 5-6" circle. Bake one sheet of cookies until golden brown, about 7-8 minutes. While the first set of cookies is baking, spread the cookies onto the other sheet. Remove the first sheet from the oven and put in the second sheet. While the second sheet is baking form the cones from the first sheet. Continue working with the sets of cookies until all the batter is used up. (see note)

Step 7

Cool completely. Store at room temperature in a tightly covered container.