In a small pan, melt the butter.

Add both sugars to the pan and make sure the sugars melt. Add vanilla to the pan.

In a separate bowl #1, add the flour and salt together.

Pour the butter/sugar pan into bowl #1 and mix well.

Add the 3/4 cup of dark chocolate chips and stir again.

Put the cookie dough into the refrigerator for 30 minutes.

Scoop 1 tbs sized balls of the dough and roll them into round balls and place them on a plate. Put a regular toothpick in the middle of each ball then put in the fridge for another 30 minutes.

In the meantime, put the white chocolate, 1 tbs of butter, and a few drops of red food dye into a thick plastic bowl and place that bowl over a pot of water over medium heat.

Remove the chocolate from heat to mix it every once in a while, stir until melted and then set the bowl aside.

Dip the cookie dough balls one at a time into the chocolate. The regular toothpicks were not sturdy enough to hold them, so I used the bigger clear ones in the photos. Once the cookie dough balls are covered in chocolate,carefully turn them around while they are sideways to let the excess chocolate drip off. I also used a toothpick to wipe off excess chocolate.

Dunk the bottom of the chocolate covered cookie dough ball into a small amount of chocolate chips before placing the finished product onto wax paper.

Once all of the cookie dough balls are covered in chocolate and duked into chocolate chips, you can keep them in the fridge until you are about to serve them.