Heat oven to 350F degrees.

Whip the egg white until stiff and set it aside.

In a medium to large bowl, cream the egg, butter, vanilla, salt, and powdered sugar together until well blended.

In a small bowl, mix the baking soda, cream of tartar and water. It will fizz.

Dump the baking soda mixture into the cookie dough.

Mix.

Add the flours and mix thoroughly.

Fold the egg white into the cookie dough.

Using two teaspoons, form the dough into 2-inch balls and roll each ball in granulated sugar until lightly covered.

Place the dough balls on a greased cookie sheet, about 2 inches apart (12 per sheet). (Or use a silicone mat on your cookie sheet and don't grease it.)

Using a small-bottomed glass or jar, press the glass bottom lightly into the cookies to flatten just a bit.

Bake the cookies at 350F degrees for about 8-9 minutes, until the bottoms are just starting to brown. The cookies will still be white, but the bottom edge will start to turn brown.

Remove the cookies to a cooling rack to cool.

Eat the cookies plain or dipped in chocolate (see below).

While the cookies are cooling, melt the chocolate and the butter in a small bowl in the microwave. Only microwave it for about 20 seconds at a time. My microwave melts it in about 45 seconds. The chocolate, which burns easily, will still hold its shape when it is melted so be careful not to burn it. Stir it every 20 seconds to check to see if it is melted.

Stir the melted chocolate and butter mixture until it is thoroughly combined.

Add the milk and stir until fully combined.

When the cookies have cooled, dip one cookie at a time in the chocolate mixture to cover half the cookie. Set aside to cool. See picture for how to cool them.