What kind of chocolate, and method, should I use to make a simple
chocolate to drizzle on top of otherwise plain sugar cookies? I've
tried melting Nestle's chips in a double boiler, added some powdered
sugar, and then a bit of cornstaarch to try to thicken it. It was too
runny, and when cooled still didn't harden enouch -- cookies in a jar
would stick to each other. Is there a cerain kind of chocolate for
melting and then hardening?