How do I make semisweet chocolate more liquid? My wife and I were making some dipped cookies in semisweet chocolate. But the chocolate was too thick. We tried cream and butter to improve the coating of the cookies, the results did not turned out.

What could I add to semisweet chocolate to allow it to smoothly coat cookies?

Thanks!
Ganache is made from chocolate and heavy whipping cream. You could add hot cream to the chocolate until you get the consistency you are looking for.