1 In a food processor with the metal blade, process the white sugar and the chocolates until they are finely chopped.2 Add the brown sugar, margarine, egg & vanilla. Process about a minute. Scrape the sides if necessary.3 Add the remaining ingredients and pulse to combine. Transfer the dough to a bowl, cover with plastic wrap and chill at least 3 hours or overnight.4 Preheat the oven to 375 and form the dough into 1 inch balls placed 2 inches apart on an ungreased cookie sheet. DO NOT use a silpat sheet as the cookies will be too difficult to transfer.5 Bake 8-10 minutes, depending on how crisp you want them and your oven. Allow them to cool for a couple of minutes before transferring to a wire rack. These cookies are very delicate.

If you have a chocoholic in the family, you had better double the recipe.