Whoa that sounds really good!
Melting the damn chocolate takes forever, if you can food process the cookies, get the chocolate started first. The rest goes pretty quick.
(hm I see Khara already said this while I was writing, posting anyway)
Melting chocolate is
real easy and quick if you have a microwave. Try 30-60 seconds at first, then try stirring, then maybe another 10-20 seconds. Because microwaves are weird, the chocolate will melt but not go liquid if that makes sense (microwaves are not required to make sense) so it'll look like nothing happened until you stir/poke at it and you'll find that most of it is melted.
Chocolate melts at 34-36 degrees Celsius (~95F), just below body temperature, so you don't need much heat at all, and the microwave helps it get in there more quickly/easily I *think* because in
au bain marie only the bits that are in contact with the heated bowl get heat transfer, or something, anyway my experience agrees that it takes forever. Also if chocolate gets too hot something in the structure changes and it's ruined, looks a bit like curdles. Taste is fine (unless it's burned), you can still use it as chocolate bread paste or something, but it's no longer good for dipping. My guess is that this happens at 50C (122F) which is when most proteins start denaturing (but I never measured it, and it could be different because 50C is for animal proteins and chocolate protein might be different).
A biochemist once told me a trick to very easily test whether something is 50C: it's the temperature at which, if you touch it or stick your finger in, it goes from "pretty hot" to "painful/unbearable", because your body is telling you "stop doing that, my proteins are denaturing!". It's a magical temperature, and also the point where a steak transitions from "very rare/blue" to "rare".
