Melt the butter in a microwave safe dish. Add the egg whites one at a time, beating well after each addition. The mixture should be fairly thick as the butter is heating the eggs.

Pour the butter mixture into a large mixing bowl. Add in the sugar, brown sugar, and vanilla. Mix well.

Stir in the salt and flour, mixing until a soft dough forms. Fold in the chocolate chips.

Place the bowl in the refrigerator for 15 minutes.

Remove from the refrigerator and roll the dough into 24 balls. Place the balls on a cookie sheet.

Melt 1/4 cup of chocolate candy melts in the microwave on half power. Dip a lollipop stick into the chocolate and then stick it into the cookie dough ball. Repeat with remaining dough.

Place the cookie dough balls on the cookie sheet in the freezer for 10-15 minutes or until firm.

Place the remaining chocolate candy melts in the microwave and cook on half power in 30 second intervals until the chocolate is melted.

Place the topping in shallow dishes on a counter. Remove the cookie dough pops from the freezer.

Dip a pop halfway into the chocolate and tap off the excess. Dip into a topping and then roll the sides in the topping. Immediately place the pop back on the cookie sheet. Repeat with remaining pops.

Allow the chocolate to harden for 10-15 minutes. Enjoy!