Chocolate Chip Cookie Tacos in 32 Min

Instructions:

1. Cream the softened butter and both sugars until light and fluffy. Beat in the egg and vanilla extract.
2. In a separate bowl, whisk the flour, baking soda, and salt, then gradually fold the dry ingredients into the wet mixture.
3. Fold in the chocolate chips by hand and chill the dough for 30 minutes to prevent over-spreading.
4. Preheat oven to 350°F (175°C). Scoop about 3 tbsp (45g) of dough, flatten into a thin circle on parchment paper, and drape over the bottom of a small bowl or tin can to create a curve.
5. Bake for 10–12 minutes until edges are golden brown. Allow cookies to cool in the molds for 2 minutes before transferring to a wire rack to cool completely.
6. Beat cold heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form; transfer to a piping bag.
7. Pipe vanilla cream into the center of each cooled cookie taco and top with diced strawberry and mango salsa and sprinkles.