Izmir Bomba Recipe (Quick Chocolate Chip Cookies)
Izmir Bomba recipe: Small cookies with thin outside and spreadable chocolate filling on the inside. The dough is prepared in a short time and cooked briefly at high heat. In this recipe, the ingredients are explained clearly, the how-to steps are explained in a practical and easy-to-control way.
Ingredients
1. For the dough
2. For the filling
Step-by-Step Method
Mix the oils and yoghurt
Mix the melted and warmed butter/margarine, sunflower oil and yoghurt in a bowl until smooth.
Add the dry ingredients and knead
Add powdered sugar and baking powder. Add the flour little by little and knead until it becomes a soft, non-sticky dough; Adjust the amount of flour according to the condition of the dough.
Let the dough rest
Place the dough in a bowl with a closed lid. Leave it in the refrigerator for 15 minutes; so it will be easier to open.
Preheat the oven
Turn the oven to the highest setting and preheat it thoroughly. Prepare the tray with baking paper.
Prepare and roll out the meringues
Divide the dough into egg-sized pieces. Roll out each meringue thinly with a rolling pin; Do not leave the edges too thick.
Fill the chocolate and close it
Put 1 spoon of spreadable chocolate-cocoa hazelnut cream in the middle of the dough you rolled out. Gather the dough like a bundle and close it tightly; Trim the overhanging edges cleanly.
Arrange on a tray
Place the cookies on the tray, spaced apart. You can make approximately 20 pieces with these measurements, try to keep the meringues the same size.
Cook in a short time
Put the tray in the oven. Reduce heat to 220°C and cook for 5–6 minutes; It comes out without browning too much.
Cool and serve
When you take it out of the oven, let it rest on the tray for 5 minutes, then put it on a wire rack. Serve after it has cooled completely so that the inside remains fluid.