For candy making and cookies, is there a better white chocolate or one of good value? or do you just go with a good chocolate maker's offering?
There's white chocolate and there's white chocolate. That which is sold in grocery stores sometimes under the name Almond Bark, and the disks sold in craft stores are actually coating chocolate. Coating chocolate is very useful for some applications, but not generally for baking. If you look at the ingredient list, you'll see that it is made with a highly saturated fat, usually palm oil. Better quality white chocolates list cocoa butter as their fat ingredient. If you're using white chocolate chips for cookies, reduce the oven temp by about 15 degrees, as white chocolate scorches easily. When I add it to cheesecakes or crème brûlée, I do so via a simple ganache (50% chopped white chocolate, 50& cream) so that it incorporates well.
I learned from my one mass cookie dipping project: splurge on Valrhona Ivoire! The taste was head and shoulders above my 2 supermarket options, Bakers (melted OK but flavor was terrible) and Ghiardelli chips (did not melt).