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Chicken Torta Sandwich

Savor Every Bite of This Chicken Torta Sandwich Delight

Enjoy the perfect lunch with this Chicken Torta Sandwich, a crowd-pleaser full of flavor and comfort.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: Mexican
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All-Purpose Flour Substitute with gluten-free flour blend for gluten-free cookies.
  • 1 cup Unsalted Butter Use salted butter and slightly reduce added salt if needed.
  • 3/4 cup Granulated Sugar Coconut sugar can be used for a rich caramel flavor.
  • 3/4 cup Brown Sugar Both light and dark brown sugar work wonderfully.
  • 2 large Eggs Replace with a flax egg for a vegan option.
  • 1 teaspoon Baking Soda No substitutes are recommended for best results.
  • 1/2 teaspoon Salt Can be omitted for low-sodium versions.
  • 1 teaspoon Vanilla Extract Using pure vanilla gives the best aroma.
  • 2 cups Chocolate Chips Feel free to mix dark, milk, or white chocolate.
Optional Add-Ins
  • 1 cup Chopped Nuts (Walnuts or Pecans) Adds a delightful crunch.
  • 1 cup Oats Incorporate for a heartier texture.
  • 1 cup Other Chips (Butterscotch or Peanut Butter) Swap for a twist on the classic.

Equipment

  • Oven
  • Mixing bowl
  • Baking Sheet
  • Spatula
  • cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, combine softened unsalted butter, granulated sugar, and brown sugar. Beat until light and fluffy.
  3. Add the eggs one by one, mixing thoroughly after each. Pour in the vanilla extract.
  4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients.
  5. Fold in the chocolate chips until evenly distributed.
  6. Drop generous portions of dough onto the prepared baking sheets, leaving space for spreading.
  7. Bake for 10-12 minutes or until edges are golden brown.
  8. Let cool on baking sheets for a few minutes before transferring to wire racks.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 21gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 20mgSodium: 100mgPotassium: 40mgFiber: 1gSugar: 10gVitamin A: 40IUCalcium: 10mgIron: 0.5mg

Notes

Chill the dough for at least 30 minutes to prevent spreading. Measure flour correctly to prevent dense cookies.

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