Dark Chocolate Fudge Cookies

Happy New Year to everyone out there! I hope everyone had a fun and safe new years eve and day. I went to a party on New Years Eve. Not just a normal, wait for the ball to drop, kind of party. This one had a dessert competition. My kind of party, right? I made a delicious chocolate cake- more on that later (insert shameless plug here)
I know lots of people talk about making resolutions this time of year. From the ones I have heard, they seem to be based around eating better and exercising. Well, one of my resolutions is to work out more consistantly, but also to get a recipe posted up here at least every week. With that, I would also like to make more bloggy friends.
My first recipe of the year isn't a "healthy dish", exactly. Just remember portion control. A sweet treat every now and then, in moderation, isn't a bad thing. I would be a very unhappy camper if it was a bad thing. This cookie recipe comes out of the cookie saga I have mentioned before. My husband likes to have a few cookies packed in his lunches for work, and he usually prefers chocolate chip. Chocolate chip is good, but it just bores me after a while, so every now and then I like to change it up. I found this delicious recipe in a cookbook that my mom-in-law gave me called Death By Chocolate. (Part of that cake I mentioned earlier is from this cookbook also!)
We found these cookies to be absolutely delicious! They are moist and oh so chocolately. The drizzle on top is completely optional, but makes for a nice presentation. Give these a try and they might just become your go to cookie recipe!

Dark Chocolate Fudge Cookies makes about 3 dozen
(recipe from the book, Death By Chocolate)

1 1/2 c. all purpose flour
1/2 c. unsweetened cocoa (yes, I wrote that right, unsweetened)
1 tsp. baking soda
1 tsp. salt
8 ounces semisweet chocolate, broken into 1/2ounce pieces (I like Baker's chocolate)
4 ounces unsweetened chocolate, broken into 1/2ounce pieces (I like Baker's chocolate)
1 1/2 c. packed brown sugar
12 tbl. unsalted butter, softened
3 eggs
1 tsp. vanilla extract
3 c. semisweet chocolate chips (optional, but highly recommended)

Preheat your oven to 325 degrees. Sift together the flour, cocoa, baking soda and salt. If you don't have a sifter, just mix them together with a whisk to keep it all nice and light.
Melt the semisweet and unsweetened chocolate together over a double boiler or in the microwave. Stir until smooth and let sit at room temperature until ready.
Mix together the brown sugar and butter with an electric mixer until nice and fluffy. Scrape down the bowl and mix some more to ensure everything is incorporated. Add the eggs, one at a time, mixing at medium speed. Scrape down the bowl after each egg is mixed in. Mix in the vanilla extract.
Add the melted chocolate to the mixer and beat just until it is all mixed in. Scrape down the bowl. Add in the flour mixture as well as the chocolate chips and mix just until incorporated.
Portion out the cookies into rounded tablespoons on a cookie sheet about two inches apart. Bake for 7 to 10 minutes. If the cookies are bigger, they will need more time. Remove to a wire rack to cool completely.
Optional: Melt about 1/2 c. of chocolate and drizzle over the cookies.

Linked up with:

• Tasty Tuesday at Balancing Beauty and Bedlam
• All Things Domestic at Crazy Domestic
• Tuesdays at the Table at All the Small Stuff
• Hearth & Soul Hop vol. 29 at A Moderate Life
• Delicious Dishes at itsablogparty.com
• Tuesday Night Supper Club at Fudge Ripple
• Tasty Tuesday at A Beautiful Mess
• Foodie Friday at Designs by Gollum
• Fat Camp Friday at Mangoes and Chutney