As you read this, we will be battling jet lag driving to Southern England, Wimborne area, to stay with our dear British friends. We plan on doing lots of day trips, going to antique stores to find some cool props for my food photography, having pub lunches and taking lots of photos. If I could, I would have take these Chocolate Malted Whopper Drops with me, that is, if there had been any left. They went as fast as the Chunky Peanut Butter Oatmeal and Chocolate Chip ones from last Tuesday’s post. Rachel of Tangerine Tart chose this triple chocolate cookie loaded with chopped malted milk balls. Another great cookie from Dorie’s book, “Baking From My Home to Yours.”After gathering all of my ingredients, the cookie dough came together in minutes. One of the secrets about baking these cookies is the rotation of the two pans from top to bottom and from back to front after half the baking time. By doing this, you are assured that the cookies bake evenly. The cookies freeze well if you have any left, but also keep 3 or 4 days in a tightly covered container. Check out all the TWD posts on this little gem of a cookie. Rachel has the recipe on her blog.