Remove bowl from mixer, add chocolate chips and mix thoroughly with rubber spatula. Using 2 baking sheets, portion 6 to 8 cookies per baking sheet by dropping 2 level tablespoons batter per cookie onto each sheet. Place pans on top and middle shelves of oven. Bake 18 to 22 minutes, rotating sheets from top to bottom about halfway through baking time. Cool cookies on pans 5 to 6 minutes.
Transfer cookies to wire rack.
Repeat procedure until all cookies have been baked. Cool cookies thoroughly before storing in sealed plastic container. When hot, stir to dissolve sugar. Bring mixture to boil. Place chocolate in stainless steel bowl and pour boiling cream over chocolate.