Izmir Bombasi (Turkish Chocolate Filled Cookies)

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A thin layer of dough filled with gooey chocolate, perfect for those sweet tooth cravings.

Prep Time20

Cook Time10

Total Time30

Course: Dessert

Cuisine: Turkish

Servings: cookies

In a large mixing bowl, combine warm water, oil, sugar, and vanilla extract. Mix until fully combined.
Gradually add the all-purpose flour, mixing until the dough comes together.
Transfer the dough to a clean surface and knead it gently for about 2–3 minutes until it becomes smooth and elastic. Cover the dough with plastic wrap or a clean kitchen towel and let it rest at room temperature for 20 minutes.
Preheat your oven to 420°F (215°C) and line a baking sheet with parchment paper.
Divide the dough into 24 equal portions. Roll each portion into a thin, round disc using a rolling pin. Ensure the dough is thin enough to fold easily without tearing.
Place 1 teaspoon of chocolate spread in the center of each disc. Carefully bring the edges together, pinch to seal, cut off excess dough, and gently flatten them a bit. Place the balls seam-side down on the prepared baking sheet.
Bake for 8–10 minutes, or until the tops are just set and lightly golden.
Let the cookies cool for a few minutes before serving.

Use Room-Temperature Ingredients: Warm water and room-temperature oil help the dough come together more easily.

Don’t Overfill: Stick to 1 tsp of chocolate spread per biscuit to prevent leaks during baking.

Roll Thin Dough: The thinner the dough, the better the balance between the crust and filling.

Seal Well: Pinch the edges tightly to avoid the chocolate spilling out in the oven.

Monitor Baking Time: These cookies bake quickly, so watch closely to prevent overbaking