Izmir Bombasi (Turkish Chocolate Filled Cookies) Recipe
Izmir Bombasi are delightful Turkish cookies filled with rich chocolate spread. These soft, thinly rolled cookies are folded over a dollop of chocolate, baked until lightly golden, and offer a perfect balance of tender dough and luscious chocolate filling. Easy to prepare and perfect for sharing, these cookies bring a taste of traditional Turkish baking to your kitchen.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Turkish
Ingredients
Scale
Dough Ingredients
- ½ cup Warm water
- ¼ cup neutral flavored oil (such as avocado oil or canola oil)
- 1 tsp Sugar
- ½ tsp Vanilla extract
- 1½ cups All purpose flour
Filling
- 20 tsp Chocolate spread
Instructions
- Prepare the dough: In a large mixing bowl, combine warm water, oil, sugar, and vanilla extract. Mix until fully combined to create a smooth liquid base.
- Add flour: Gradually add the all-purpose flour into the liquid mixture, stirring continuously until the dough starts to come together.
- Knead the dough: Transfer the dough onto a clean surface and knead gently for about 2–3 minutes until it becomes smooth and elastic. Cover with plastic wrap or a kitchen towel and let it rest at room temperature for 20 minutes to hydrate.
- Preheat the oven: Heat your oven to 420°F (215°C) and line a baking sheet with parchment paper to prepare for baking.
- Divide and roll dough: Cut the rested dough into 24 equal portions. Using a rolling pin, roll each portion into a thin, round disc, ensuring it is thin enough to fold without tearing.
- Fill and shape cookies: Place 1 teaspoon of chocolate spread in the center of each disc. Carefully fold the edges towards the center, pinching to seal the dough tightly. Trim off any excess dough and gently flatten each ball. Place the shaped cookies seam-side down on the baking sheet.
- Bake the cookies: Bake in the preheated oven for 8–10 minutes or until the tops are just set and lightly golden, indicating they are cooked through but still tender.
- Cool and serve: Allow the cookies to cool for a few minutes on the baking sheet before transferring them to a wire rack or plate to serve. Enjoy them slightly warm or at room temperature.
Notes
- You can substitute neutral oil with melted butter for a richer flavor if desired.
- Ensure the dough is thin enough before folding to avoid tearing but thick enough to hold the chocolate filling securely.
- You can use any chocolate spread, such as Nutella or homemade chocolate hazelnut spread.
- These cookies are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- If you want a more pronounced golden color, you can lightly brush the tops with a bit of oil before baking.
Keywords: Izmir Bombasi, Turkish cookies, chocolate filled cookies, baked cookies, chocolate spread cookies, easy cookie recipe
