Preheat the oven to 350ºF. Line two baking sheets with parchment paper; set aside. In a small bowl, whisk together the flour, cocoa powder, baking soda and salt. In a large mixing bowl on medium-high speed, beat the butter and sugars until creamy. Add the egg and vanilla; beat for 1 minute until light and fluffy. Pour the melted chocolate into the bowl and beat for 1 more minute, until well-mixed. Have I told you how much I love Nigel Slater??? Oh, yes . . . I guess I have haven't I. I pretty much have made no secret of it. Nigel cooks like I want to eat. I suspect he eats like I want to eat too . . . he's my cheffie hero. He's pretty handsome too, in a very rugged way . . .

He has a series on the BBC on Friday Nights at the moment called "Simple Cooking." It's just a simple show, filled with unpretentious ingredients . . . delicously and simply put together in the most scrumptious way . . . the way that only Nigel can do. Place the choclate chips in a glass, microwave-safe bowl, and cook, uncovered, for 90 seconds, or until melted. Set aside to cool slightly. Today I finally had the chance to make them. I didn't have the exact ingredients he used, so I improvised and used my own toppings. (he toasted some flaked almonds and sugared them, which was as easy as spreading the flaked almonds onto a baking sheet and toasting them in a180*C/350*F/ gas mark 4 oven for about two minutes, sprinkling them with sugar and toasting them for a few more minutes until glazed. He also used crushed candied rose petals. I didn't have any of those either.) We sipped cappucinos at a little cafe in the Villlage. It may have been my first, now that I think about it. The rain thundered down, and we decided to make a run for the Mr.'s office to wait it out before making our way home. Lightening lit up the room as it flooded through the large picture windows. Butterflies took flight and my heart raced. As the thunder roared, we had our first kiss.

These moreish ingredients are sprinkled over rounds of melted dark chocolate and then chilled until crisp and snappy! Each scrumdiddlyumptious mouthful brings a mixture of tastes and textures . . . Break the chocolate up and place it into a bowl. Place the bowl over simmering water, without allowing the bottom of the bowl to touch the water. Leave alone without stirring for about 8 minutes. Halfway through the melting time, push the unmelted chocolate down into the melted parts. Turn out the heat and just let sit until it is all melted.

Add the flour, cocoa, baking soda, and salt, beating to combine. Taste the dough; add more peppermint, if desired.I chose to use chopped pistachios, chopped macadamia nuts, chopped dried cranberries and chopped candied ginger . . . along with the flaked seasalt. Place the tray in the refrigerator to chill for 15 to 20 minutes. Carefully lift from the paper and serve.