Don’t skip the chill time. These cookies are made with butter, not shortening, so they will spread some while baking. We are able to control the spread by chilling the dough. Nicely chilled dough will result in thicker cookies (and better flavor!). That being said, if you like your cookies really thin, feel free to bake without chilling the dough first.
A lot of recipes recommend freezing the kisses or at least refrigerating them. I have never needed to do this but you can if you want. What you do need to do, is do not disturb the cookies after the kisses have been pressed into the top. The chocolate will look solid, but trust me, it isn’t. The chocolate needs at least 2 hours to firm back up.
That being said, these cookies are PHENOMENAL when warm. Let them sit for about 5 to 10 minutes, grab a glass of milk, and ENJOY. The chocolate is melty and gooey and entirely irresistible.
When placing the baking sheet in the oven, do so carefully so that the cookie dough balls don’t roll all over. I speak from experience.
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