Chocolate Chip Cookie Tacos

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup whipped cream or whipped topping, preferably stabilized
• 1/2 cup chocolate chips (semi-sweet or milk chocolate)
• 1/4 cup peanut butter (optional)
• Fruits like bananas, strawberries, or cherries (optional)
• Chocolate sauce or caramel sauce for drizzling
• Sprinkles for decoration
• Crushed nuts (e.g., walnuts or almonds)
• Shredded coconut (optional)

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
3. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
4. Beat in the egg and vanilla extract, mixing until fully incorporated.
5. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
6. Scoop about 2 tablespoons of dough and shape them into small balls. Place them on a baking sheet lined with parchment paper, flattening each ball slightly into a disc shape.
7. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft.
8. While the taco shells cool, combine the whipped cream and chocolate chips in a bowl. If using peanut butter, fold it into the mixture.
9. Once the chocolate taco shells have cooled completely, fill each shell generously with the whipped filling.
10. Drizzle your chocolate or caramel sauce over the filled tacos, then sprinkle with your choice of toppings.