Best cookies ever!

This is the best chocolate chip cookies I've ever tasted! i found the recipe at http://www.nigella.com 

Ingredients: 

• 125 gram(s) dark chocolate (minimum 70% cocoa solids)
• 150 gram(s) plain flour
• 30 gram(s) cocoa powder (sieved)
• 1 teaspoon(s) bicarbonate of soda
• ½ teaspoon(s) salt
• 125 gram(s) butter (soft)
• 75 gram(s) light brown sugar
• 50 gram(s) white sugar
• 1 teaspoon(s) vanilla extract
• 1 medium egg(s) (cold from the fridge)
• 350 gram(s) dark chocolate chips (or semi sweet chocolate morsels)

Method:

Preheat the oven to 170°C/gas mark 3. Melt the 125g dark chocolate either in the microwave or in a heatproof dish over a pan of simmering water.

Put the flour, cocoa, bicarbonate of soda and salt into a bowl.

Cream the butter and sugars in another bowl. (I use my freestanding mixer, itself an odd source of comfort to me.) Add the melted chocolate and mix together.

Beat in the vanilla extract and cold egg, and then mix in the dry ingredients. Finally stir in the chocolate morsels or chips.

Scoop out 12 equal-sized mounds - an ice cream scoop and a palette knife are the best tools for the job - and place on a lined baking sheet about 6cm apart. Do not flatten them.

Cook for 18 minutes, testing with a cake tester to make sure it comes out semi-clean and not wet with cake batter. If you pierce a chocolate chip, try again.

Leave to cool slightly on the baking sheet for 4-5 minutes, then transfer them to a cooling rack to harden as they cool.

Cupcake recipe

This one you've got to try, it's yummi!

Ingredients
15 oz (425g) can pitted cherries (sweet) in syrup
4 oz (100g) bittersweet (dark) eating chocolate - coarsely chopped
5½ oz (165g) butter - coarsely chopped
11 oz
(11/3 cup, 295g) superfine(castor) sugar
2¼ fl oz (¼ cup, 60ml) cherry brandy
5 oz
(1cup, 150g) all-purpose (plain) flour
2 tblsp self-raising flour
2 tbls cocoa powder
1 egg

Decoration
6 fl oz (2/3 cup, 160ml) thickened cream, whipped
2 tsp cherry brandy
4 oz (100g) block of bittersweet (dark) eating chocolate
Method
1. Pre-heat the oven to 335oF (170oC).
2. Line a 12 cupcake pan, with cupcake papers.
3. Drain the cherries and reserve the syrup.
4. Take ½ cup of cherries and ½ of syrup and process in a food processor, until smooth.
5. Cut the remaining cherries in half and reserve. Discard the remaining syrup.
6. Place the chocolate, butter, sugar, brandy and cherry puree into a saucepan. Over a low heat, stir until chocolate has melted.
7. Pour into a large bowl and allow to cool for 15 minutes.
8. Whisk in sifted flours and cocoa.
9. Then wisk in the egg.
10. It will be runny - but that is correct.
11. Divide the mixture evenly between the cake cases. You will probably find that you fill the cases close to the top (don't worry, they don't rise a lot).
12. Bake for 40-45 minutes until firm to touch.
13. Allow to cool for a few minutes and then transfer to a wire rack.

Decorate
1. Allow cakes to cool completely.
2. Mix the brandy into the whipped cream.
3. Top each cake with some of the remaining cherry halves.
4. And top this with some of the cream.
5. Using a vegetable peeler, scrap along the side of the block of chocolate to create curls. (You made need to clean the peeler from time to time.) And decorate the top of each cake.

Notes
Makes 12 cakes.
Allow to cool slightly and serve with extra Raspberries and
whipped cream.


http://www.cupcake-creations.com/black-forest-cupcake-recipe.html