Chocolate Taco Cookies
By Ocado
Published on 31 March 2026
This chocolate chip cookie recipe is delicious on its own, but it’s even better turned into a taco and topped like a sundae! Once cooled, fill the cookie taco with your favourite ice-cream and sprinkle with as many toppings as you can fit.Time and servings
45 minsTotal time
16Servings
30 minsPrep time
15 minsCooking time
Ingredients
- 145g salted butter
- 150g soft light brown sugar
- 100g light muscovado sugar
- 1 egg
- 250g plain flour
- 1 tsp baking powder
- ½ teaspoon bicarbonate of soda
- 75g dark chocolate, chopped
- 75g milk chocolate, chopped
- 500g tub vanilla ice cream
- 2 tbsp pistachios, finely chopped
- 3 freeze-dried strawberries, finely chopped
Method
Step 1
Tip the butter and sugars into a mixing bowl and beat until smooth and slightly lighter. Crack in the egg and beat again until just smooth.Step 2
Tip in the flour, baking powder, bi carb and a pinch of salt then beat until just combined.Step 3
Add the chocolate and fold in. Then, using a spoon, scoop out the dough and roll into 16 even balls. Cover and chill for at least 4 hours, or up to overnight.Step 4
Heat the oven to 180°C/ 160°C fan/ gas 4. Line 2 baking sheets with non-stick baking paper, On the work surface, wedge 2 rolling pins in parallel with a 4cm gap.Step 5
Bake for 14 mins until lightly golden and still soft. Remove from the oven, leave on the trays for 1 min.Step 6
Carefully lift up the baking paper and gently put the cookies over the rolling pins and allow them to fall between the gaps between the rolling pins to create a taco shape, and leave to cool completely.Step 7
Spoon the ice cream into the tacos, then sprinkle with your favourite toppings and serve straight away. Or set in the freezer for up to 2 hours and serve.