These taco cookies look really cute, are fun to make, and best of all, taste great! 1 (18 oz.) pkg. Preheat oven to 350 degrees. Roll a 15-inch sheet of foil into a 15-inch log 1 ½ inches in diameter. Cut 16 (1/4-inch) slices from cookie dough (wrap remaining cookie dough in plastic wrap and refrigerate for another use). Place 4 slices on ungreased cookie sheet; press each slice into 3-inch round. Bake slices 5 to 7 minutes or until light golden brown around edges. Immediately remove cookies from cookie sheet and place over foil log, pressing gently to form into taco shell shape. Cool completely while baking next 4 slices. Remove cooled cookies from foil log and place on wire racks. Repeat with remaining slices. In a small bowl, combine whipping cream, sugar, cinnamon, and almond extract; beat until soft peaks form. Place cookie shells on dessert plates. Sprinkle shells with powdered sugar. Fill shells with berries. Top with whipped cream. Drizzle with chocolate. Garnish with nuts.

Best Recipes Taco Cookies

Make Taco Cookies Is Easy With This Recipe

This quick & easy cookie recipe produces 6 giant chocolate chip cookies. Adapted from my popular chewy chocolate chip cookies, these cookies are a heaping 1/2 cup of cookie dough each and there’s NO cookie dough chilling required. They’re nearly 4x the size of regular cookies with dozens of chips in every bite! May 15th is National Chocolate Chip Day and that’s not a day we take lightly. This mega holiday deserves the finest, most enormous celebration. A celebration so grand that the only appropriate dessert is GIANT CHOCOLATE CHIP COOKIES. And to really mark this day down in the history books is a chocolate chip cookie recipe that yields 6 mega chocolate chip cookies and requires ZERO cookie dough chilling. This cookie recipe jumps from mixing bowl to oven in minutes. Thank you and good night. And did I mention how soft and thick these cookies are? The perfect giant chocolate chip cookie recipe has been on my baking bucket list for years.

I avoided it because there are so many recipes for chocolate chip cookies out there and I figured another wasn’t necessary. But after making several batches of giant chocolate chip cookies using all different recipes, I stumbled upon literal cookie perfection and I’m thrilled to share it with you. This recipe is my chewy chocolate chip cookies recipe, but with 1 major change. Pull up a chair and bring your biggest appetite. All-Purpose Flour: 2 and 1/4 cups of flour soaks up enough liquid, allowing us to skip the chilling step completely. Cornstarch: Cornstarch promises an extra soft and thick chocolate chip cookie. 1 and 1/2 teaspoons of cornstarch is plenty to get the job done. Baking Soda: For lift! Salt & Vanilla Extract: For flavor! Softened Butter: This is where the recipes differ. Use softened room temperature butter in these giant chocolate chip cookies, not melted butter. ’re able to skip the cookie dough chilling step.

Make sure the room temperature butter is at the correct texture and not melted in the slightest. Brown Sugar: Did you know that using more brown sugar than white granulated sugar promises a chewier chocolate chip cookie? I swear by it! Additionally, the brown sugar provides that classic chocolate chip cookie flavor and moisture. Granulated White Sugar: Granulated white sugar does so much more than sweeten the cookies. It melts inside the cookie dough, which helps the cookies spread. Using both granulated white sugar and brown sugar is imperative because without white sugar, the cookies wouldn’t spread at all. 1 Egg: Adds structure, flavor, and lift. Extra Egg Yolk: The extra egg yolk adds necessary liquid to the cookie dough, as well as added chewiness and richness. You’ll notice these cookies are extra rich, soft, and dense. Chocolate Chips: Don’t be shy on the chocolate chips! Use 1 and 1/2 heaping cups.