Ginger Surprise Cookies

Day 2 of the 12 Days of Christmas Gluttony!

Well, you can make these into a surprise if you like, it's really up to you.  What's the surprise you say?  Well, right in the middle of these delicious light ginger cookies is a square of chocolate - you can use either milk or dark chocolate and both taste good.  Or if you want to forego the surprise chocolate gift, you can also use just regular semisweet chocolate chips but I like the little surprise of chocolate in the centre making it more Christmasy - like finding a nice chocolate gift on the inside!  ANYHOO, I brought these to test of my fellow piglets and they went bonkers for it.  BONKERS.  Just make sure you set some aside for yourself or you'll be left out in the cold like I was.  Enjoy!

Tools Needed:

• Measuring cups and spoons
• Cookie Sheets
• Parchment paper or silicon baking mat
• Electric mixer or large bowl with hand mixer
• Large bowl
• Spatula
• Sifter or fine mesh sieve
• Wire cooling rack

Ingredients:

• 2 1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1 teaspoon all-spice
• 1/4 teaspoon salt
• 3/4 cup butter, softened
• 3/4 cup cane sugar
• 1 large egg
• 1 tablespoon orange juice
• 1/4 cup molasses or agave syrup
• 12-15 squares of milk or dark chocolate or 1 cup of semi-sweet chocolate chips
• 2 tablespoons white sugar (optional)

Directions:
1.  Preheat oven to 350 degrees F.  Line cookie sheets with parchment paper or silicon baking mat and set aside.

2.  Sift together the flour, ginger, baking soda, ground cinnamon, all-spice and salt in a large bowl. Set aside.

3.  In the electric mixer or bowl with hand mixer, cream together the butter and sugar until the mixture is looks light and fluffy.  Beat in the egg, orange juice and agave syrup until the mixture is thoroughly combined.  

4.  Stir the dry ingredients into the wet mixture until combined.  If you are using chocolate chips, stir them in now, shape dough into walnut-sized balls and roll into sugar (optional), then place them on the baking sheet, flattening them slightly.  If you are using the chocolate squares, shape the dough into walnut-sized balls, push a square of chocolate into the centre, form into a ball again, roll into sugar (optional), place onto the baking sheet and flatten them slightly. Leave about 2 inches of space between cookies.

5.  Bake for 8-12 minutes depending on your oven, or until the edges slightly darkened.  Remove from the oven and allow the cookies to cool on the sheet for 5-8 minutes until transferring them onto a wire rack to cool completely.

6.  Eat and enjoy!

(Recipe adapted from Amy)