Hazelnut Melting Moments

These thumbprint cookies live up to their name. Ground hazelnuts in the dough make them crumbly and tender, the kind that dissolve on your tongue before you’ve finished chewing. A pool of melted chocolate fills each thumbprint, and a whisper of powdered sugar over the top finishes them off.

Lemon zest in a hazelnut cookie might sound odd, but it works. That tiny hit of citrus brightens the rich, nutty dough and keeps the flavor from going one-note. You won’t taste “lemon," just a cleaner, more interesting cookie.

Shape the dough into 1 ½-inch balls and press your thumb firmly into the center. Make the well deep enough to hold the chocolate without it spilling over the sides. If the indentation is too shallow, the melted chocolate runs off and pools on the pan instead of staying put.

Bake until just light golden around the edges. These are meant to be pale and sandy, not browned.

Chef Tips

• Toast the hazelnuts before grinding for a deeper, more complex nut flavor. Spread on a sheet pan and bake at 350°F (180°C) for 8 to 10 minutes until the skins crack.
• Spoon the melted chocolate into the wells while the cookies are still slightly warm. It adheres better and sets with a glossy finish.
• Lightly spoon flour into your measuring cup and level it off. Scooping packs in too much and makes the cookies dry and crumbly in the wrong way.

Variations

• Use white chocolate instead of semi-sweet for a sweeter, creamier center.
• Press a whole toasted hazelnut into the chocolate before it sets for a visual and textural accent.
• Replace lemon zest with orange zest to lean into that classic chocolate-orange combination.