Recipe by Janet Taylor McCracken
- Cook Time
- Prep Time
- Makes 8Servings
- 1/2 cup flour
- 1/3 cup natural unsweetened cocoa powder
- 1/8 tsp. salt
- 6 tbsp. butter, at room temperature
- 2/3 cup sugar
- 3 large egg whites
- 1/4 tsp. pure vanilla extract
- Chocolate shell topping, fillings and garnishes
1. Preheat the oven to 350°. In a small bowl, whisk the flour, cocoa powder and salt. In a medium bowl, using an electric mixer, beat the butter and sugar at medium-high speed to blend well, about 2 minutes. Add the egg whites and vanilla; beat on low speed, occasionally scraping down the bowl, until blended (the mixture may be lumpy). Add the flour mixture; beat on low speed to blend.
2. Set up a taco-making station: On a work surface, arrange two boxes (at least 3 inches high) about 12 inches apart. Arrange a 2-to 2 3/4-inch-diameter rolling pin with one end on each of the boxes, leaving space for the rolling pin to have 2 taco shells draped over it. (You can also use two paper towel tubes.) Drape a sheet of parchment paper over the rolling pin.
3. Line a baking sheet with parchment paper. Cut the paper in half crosswise; place 3 tbsp. dough in the center of each piece of parchment. Using a small offset spatula or the back of a spoon, spread the dough out to a 5-to 5 1/2-inch circle. Bake until the dough is firm, rotating the sheet halfway through, about 10 minutes for a softer taco and 12 minutes for a crispy taco. Let rest 15 seconds.
4. Working with 1 cookie at a time, lift the paper and cookie; gently invert over the rolling pin (leave the paper on). Using a pot holder (the cookie is hot), gently push the sides down to form a taco-shell shape. Let cool completely, about 30 minutes. Peel off the paper. Repeat with the remaining dough for 8 shells. Dip edges in chocolate shell topping; fill and garnish (see our Awesome Ice Cream Tacos).