I need to melt chocolate morsels without.....?

Melt in the microwave at 60% power and check after 30 seconds....Keep microwaving 30 seconds until smooth.

Parafin wax is used on your skin not to cook with.

Microwave a cup of chocolate chips at 50% power for 30 secounds. Stir and keep heating it for 20 - 30 seconds and stirring until it melts.

I've used Parrafin Wax with melted chocolate chips and dipped peanut butter balls in the mixture. The wax makes the chocolate more shiny. You can just shave off a small amount of wax in with the chocolate chips before you melt them.

I use the mircowave for the chocolate in place of the double boiler sometimes.....

I don't know about the parrafin wax for cookies, I know that you can add parrafin wax to chocolate if you are making a coating for fruit or candy.

Melting Chocolate: We don't have a double boiler and we do this all the time: put a pot of water on, and put your chocolate into a glass or metal bowl that will sit on top of the pot. The bowl needs to be small enough that the bowl base can fit down into the pot, but not touching the water. The glass/metal bowl also needs to be large enough so that the top of the bowl is still outside of the pot. If using glass it is especially important to put the bowl on top of pot of water at the same time you turn the heat on for the pot ~ you don't want the glass bowl to go immediately from room temp to right on top of boiling water - it may be disastrous.

Bring the water in the pot to a slow boil, and stir your chocolate frequently. Be careful not to get water into the bowl of chocolate, and not to keep the water at a rolling boil. Water and/or too high of heat will make the chocolate all funky. (nice technical word there ~ I don't know how to describe it's texture ~ chalky, glumpy? ~ it just won't be smooth and won't be right. definitely still good to eat, just not pretty)

Paraffin wax: some recipes call for you to melt the paraffin, then add the chocolate to mix/melt with it. When making chocolate dipped cookies, the paraffin gives the chocolate a more firm set.

The melting point for parafin is higher than chocolate, so transporting and making 'pretty' presentations is easier when you add a bit of paraffin ~ it also reduces the need to lick your fingers after eating something dipped in chocolate! (Think about eating candybars versus homemade chocolate chip cookies ~ the chocolate covered candybars have paraffin in them)

Not sure about the wax thing but chocolate can be melted in a non-stick pan/pot on low heat while constantly stirring. A double boiler just prevents the chocolate from burning, which can be achieved with the method I described.

Parrafin wax with or in cookies--never heard of this but I am not saying that it is a no-no. I cannot think very much parrafin is good in the digestive tract.??? (you have your answer to the chocolate morsels)

try putting them in a plastic microwave bowl.. they will melt just keep an eye on it so it doesn't burn