Chocolate Coating

8 oz (250 g) semisweet or bittersweet chocolate, chopped melt
  1. Place the chocolate in the top pan of a double boiler or in a heatproof bowl. Set over (but not touching) simmering water and heat, stirring frequently, until melted and smooth.
  2. Remove from heat
  3. To coat cookie tops with the chocolate, use the back of a spoon to spread it evenly on the tops
  4. To drizzle the chocolate decoratively over the cookies, dip the tines of a fork into the chocolate and wave them back and forth over the cookies
  5. Refrigerate all chocolate-coated cookies until the chocolate sets, then transfer to a covered container and store in the refrigerator

Makes about ¾ cups

Shamelessly stolen from the Williams-Sonoma Gifts from the Kitchen, recipes by Kristine Kidd