Originally Posted by Cookies4kids
I dust the molds with flour or spray them with a light coat of cooking spray. I use the NFSC recipe with almost no baking powder in it so they don't puff up too much when baked. Place a ball of dough in the mold and flattened it down with something round that will press the dough evenly into the mold like a bottle cover or a small glass. You want the bottle cover, etc. to be as close to the size of the mold as possible so the dough flattens down evenly in the mold. I weigh each portion of dough to get the same appearance to each baked cookie. I find that the cookie dough should be about 3/8 inch thick in the bottom of the mold not counting the design portion of the mold. Turn the dough out over a parchment lined cookie sheet and bake as usual. I find this is the easiest if the dough is cold or by placing the filled molds in the freezer for a bit. There are a ton of ways to decorate the finished cookies. Have fun and share any neat ways that you come up with for decorating these.
Did I miss something here? You bake in the chocolate mold? Chocolate molds aren't designed for high oven temps unless they are the white ones (designed for molten sugar.) Please clarify.