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Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.

In a large bowl, using an electric mixer, cream together the softened unsalted butter, light brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.

Beat in the large egg and vanilla extract until well combined, scraping down the sides of the bowl as needed.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.

Scoop the dough into 4 equal portions (about 1/4 cup each) and place them on the prepared baking sheets, leaving plenty of space between each. Using the bottom of a glass or your hand, flatten each dough ball into a thin, round disc about 4-5 inches in diameter.

Bake the cookies for 8-10 minutes, or until the edges are golden brown and the centers are still slightly soft. They should be pliable.

Immediately upon removing the cookies from the oven, use a spatula to carefully lift each warm cookie and gently fold it in half over the edge of a cooling rack or a wooden spoon to create a taco shell shape. Hold in place for a few seconds until it begins to set. If a cookie cools too much and becomes brittle, you can briefly return it to the oven for 30-60 seconds to soften again. Let the shaped cookie shells cool completely.

Once the cookie shells are completely cool and firm, scoop about 1/2 cup of slightly softened vanilla bean ice cream into each cookie taco. Place the filled tacos on a small baking sheet lined with parchment paper and freeze for at least 30 minutes to firm up the ice cream.

While the tacos are freezing, prepare the chocolate dip. In a microwave-safe bowl, combine the dark chocolate chips and coconut oil (if using). Microwave in 30-second intervals, stirring well after each, until the chocolate is completely melted and smooth. Alternatively, melt over a double boiler.

Remove the frozen cookie tacos from the freezer. Dip each ice cream-filled taco completely into the melted chocolate, allowing any excess to drip off. Immediately sprinkle with flaky sea salt. Place the dipped tacos back on the parchment-lined baking sheet.

Return the chocolate-dipped cookie tacos to the freezer for at least 15-20 minutes, or until the chocolate coating is completely set and firm. Serve immediately or store in an airtight container in the freezer.


Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.

In a large bowl, using an electric mixer, cream together the softened unsalted butter, light brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.

Beat in the large egg and vanilla extract until well combined, scraping down the sides of the bowl as needed.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.

Scoop the dough into 4 equal portions (about 1/4 cup each) and place them on the prepared baking sheets, leaving plenty of space between each. Using the bottom of a glass or your hand, flatten each dough ball into a thin, round disc about 4-5 inches in diameter.

Bake the cookies for 8-10 minutes, or until the edges are golden brown and the centers are still slightly soft. They should be pliable.

Immediately upon removing the cookies from the oven, use a spatula to carefully lift each warm cookie and gently fold it in half over the edge of a cooling rack or a wooden spoon to create a taco shell shape. Hold in place for a few seconds until it begins to set. If a cookie cools too much and becomes brittle, you can briefly return it to the oven for 30-60 seconds to soften again. Let the shaped cookie shells cool completely.

Once the cookie shells are completely cool and firm, scoop about 1/2 cup of slightly softened vanilla bean ice cream into each cookie taco. Place the filled tacos on a small baking sheet lined with parchment paper and freeze for at least 30 minutes to firm up the ice cream.

While the tacos are freezing, prepare the chocolate dip. In a microwave-safe bowl, combine the dark chocolate chips and coconut oil (if using). Microwave in 30-second intervals, stirring well after each, until the chocolate is completely melted and smooth. Alternatively, melt over a double boiler.

Remove the frozen cookie tacos from the freezer. Dip each ice cream-filled taco completely into the melted chocolate, allowing any excess to drip off. Immediately sprinkle with flaky sea salt. Place the dipped tacos back on the parchment-lined baking sheet.

Return the chocolate-dipped cookie tacos to the freezer for at least 15-20 minutes, or until the chocolate coating is completely set and firm. Serve immediately or store in an airtight container in the freezer.
