Nana Dreyburgh's
Reverse Chocolate Chip Cookies

These cookies are reserved for special occasions when you really need chocolate oomph. They're made with whole wheat flour and only brown sugar, so Nana thinks with the extra fibre, they can't be all bad.

Ingrediants

• 5 squares semi-sweet chocolate
• 3/4 cup butter (margarine works too)
• 1 egg
• 1 cup packed brown sugar
• 1 t vanilla
• 1 2/3 cups whole wheat flour
• 1/2 teaspoon each: baking soda and baking powder
• 1 pkg white chocolate chips.

Melt the chocolate and butter together in a dish in the microwave. In another bowl, beat the egg with the sugar and vanilla. Now mix everything together. Add in the flour, baking soda, and bakingpowder. Stir in the white chocolate chips. You may have trouble with this, they keep falling out. Be stubborn. Keep sticking them back in.

Now shove the batter in the fridge, take a jog, shoot a few baskets or roller blade around the block. This gives you an appetite as well as chilling the batter so the cookies don't melt into pancakes as they bake. When you get back, spoon the dough a couple of inches apart on an ungreased cookie sheet. There should be as many as 3 dozen cookies depending on whether you could leave the batter alone--it's the best part.

Bake at 350 for 10 to 12 minutes. At this point, don't budge from the oven. Like all homemade cookies, Nana Dreyburgh's must be watched. Black bottomed cookies just don't cut it! Take them out of the oven while they still look soft because they cook some more after. Let them cool and lift them off the cookie sheet. They will crack and ooze delicious white chocolate.

Sylvia McNicoll