With an electric mixer, beat the butter, cottage cheese and salt until well-blended. Add the flour and stir with a heavy duty silicone scraper (or spoon) to form a dough. Shape the dough into two 1 inch thick bricks, wrap tightly in plastic and chill for at least an hour.
Preheat oven to 375 degrees F. Line a baking sheet with nonstick foil or parchment paper.
Remove 1 brick of the dough from the refrigerator. On a floured surface, roll it out, trim and shape to form a rectangle that’s about 6x10 inches. Trim to make 12 strips that are about 3 inches tall and a little over 1 1/2 inches wide -- these are approximate measures. You can make the strips larger or smaller based on what size candy you're using.
Break off a square of the Ghirardelli chocolate and snap it in half and then in half again to make four little squares. Working one dough strip at a time, set a square of chocolate in the center and fold ends over.
Put seam side down on the parchment lined baking sheet. Repeat until all strips are gone. Brush cookies very lightly with beaten egg and sprinkle with sugar. Bake for 20 minutes or until golden. Meanwhile, remove your second brick of dough from the refrigerator and continue the process.
In a small custard cup, melt the remaining chocolate in the microwave at 50% power, stirring often. Alternatively, you may melt it directly in a freezer bag or a disposable decorating bag. Drizzle the melted chocolate over the cookies and allow it to set at room temperature or chill until set.