How to Make Chocolate Chip Taco Cookies With Chocolate Peppermint Mousse

— -- Behold, the chocolate chip taco cookie with chocolate peppermint mousse.

It's the whimsical culinary creation of celebrated chef David Burke and ABC News' "Good Morning America" went inside the kitchen at his newest New York City restaurant, Tavern 62, and learned how to make the holiday treat.

"GMA" is showcasing the ultimate cookie recipes from viewers and pros across the country in a special cookie countdown to Christmas. If you're looking to mix things up this holiday season, Burke's cookie fits the bill.

Watch the step-by-step video above to learn how to make the taco cookies yourself at home and get all recipe details below. Plus, viewers have shared their family cookie traditions with "GMA," from a gingerbread recipe passed down for generations to cookies made with a secret ingredient like candy bars inside. Click here for the featured recipes.

Ingredients – Serves 6

1 ½ cups confectioners' sugar

1 3/8 cups all-purpose flour

2 tablespoons unsweetened cocoa powder

3/4 cup (1 and 1/2 sticks) unsalted butter, at room temperature

3/8 cup honey

3 large egg whites

1/2 cup semisweet chocolate chips

Chocolate Peppermint Mousse

Ingredients for the Chocolate Mousse

1 1/2 cups chopped semisweet chocolate or chocolate chips

½ cup (1 stick) unsalted butter, at room temperature

2 large egg yolks

½ tablespoon sugar

2 cups heavy cream, whipped

2 teaspoons peppermint extract

Preparation

Sift the confectioners’ sugar, flour and cocoa together. Set aside.

Combine the butter and honey in a bowl of an electric mixer and beat for about 4 minutes, or until the mixture is very smooth. Add the egg whites, one at a time, beating well to incorporate after each addition. Add the dry ingredients and beat the mixture for 5 minutes. Cover it lightly with plastic wrap and place in the refrigerator for 2 hours.

Preheat the oven to 300 degrees.

Line 2 cookie sheets with nonstick silicone liners or parchment paper.

Place the stencil down on the prepared cookie sheet and, one at a time, spread cookie dough on the stencil to make thin, smooth-topped, 6-inch round cookies. Sprinkle the top of each “taco” with chocolate chips. Place the “tacos” in the preheated oven and bake for 15 minutes, or just until the cookie has set. Remove from the oven and, working quickly, lift the “tacos” to a rolling pin (or bottle) and drape the soft cookies over the rolling pin to form a taco shape. Let them rest about 10 minutes. If the cookies get too firm to fold over the rolling pin, place them back in the oven for about 15 seconds to soften.

Fill each Chocolate Chip Taco with a generous helping of the Chocolate Mousse and serve immediately. If desired, place some cocoa powder in a fine sieve and gently tap the sieve over the plates to cover them with a light dusting of cocoa.

Preparation for the Mousse

Combine the chocolate and butter in a stainless steel bowl set over boiling water. Do not allow the bottom of the bowl to touch the water. Heat the mixture, stirring constantly, for about 5 minutes, or just until the chocolate and butter have melted and are blended. Do not cook. Remove the mixture from the heat and set aside.

Combine the egg yolks and sugar in the bowl of an electric mixer and beat them until they are pale yellow and very light. Slowly whisk in the chocolate mixture until very well blended. Add peppermint extract. Fold in one-third of the whipped cream to lighten the base. Slowly fold in the remaining whipped-cream until just blended. Do not overmix, or the mixture will lose its airiness. Cover the mixture lightly and place in the refrigerator until you are ready to use it.

Reprinted with permission of chef David Burke for "Good Morning America."

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