-
1
Preheat oven to 375F (190C).
-
2
On a sheet of waxed paper or in a bowl, combine flour, baking powder and salt.
-
3
Set aside.
-
4
In a large bowl, using an electric mixer on medium speed, beat butter and sugar until light and creamy, about 3 minutes.
-
5
Add eggs, one at a time, beating well after each addition.
-
6
On low speed, gradually add flour mixture, beating until blended.
-
7
Divide dough into halves.
-
8
With a wooden spoon, stir cocoa powder and crystallized ginger into 1 portion and, using your hands, knead until thoroughly integrated.
-
9
Add mini chocolate chips and ground ginger to the other portion and, using your hands, knead until thoroughly integrated.
-
10
Divide each portion into halves to make 4 portions.
-
11
Between two sheets of waxed paper, roll 1 portion of chocolate dough into an 8- by 6-inch (20 by 15 cm) rectangle.
-
12
Remove top sheet of waxed paper.
-
13
Shape 1 portion of light dough into a roll 8 inches (20 cm) long.
-
14
Place roll in the center of chocolate dough and wrap chocolate dough around it.
-
15
Repeat with remaining dough and place the 2 rolls about 4 inches (10 cm) apart on prepared baking sheet.
-
16
Flatten slightly, leaving top slightly rounded.
-
17
Bake in preheated oven for 35 to 40 minutes or until set.
-
18
Cool for 15 minutes on sheet, then transfer to a cutting board.
-
19
Reduce oven temperature to 325F (160C).
-
20
Cut rolls into 1/2-inch (1 cm) slices.
-
21
Place upright on baking sheet.
-
22
Bake for 10 to 15 minutes or until crisp and center is light golden.
-
23
Cool for 5 minutes on sheet, then transfer to a rack and cool completely.
