- 2 cups (500 mL) all purpose flour
- 2 tsp (10 mL) baking powder
- ¼ tsp (1 mL) salt
- 1/3 cup (75 mL) butter, softened
- 2/3 cup (150 mL) granulated sugar
- 2 eggs
- 2 tbsp (25 mL) unsweetened cocoa powder, sifted
- ¼ cup (50 mL) finely chopped crystallized ginger
- ½ cup (125 mL) miniature semisweet chocolate chips
- ¼ tsp (1 mL) ground ginger
- Baking sheet, greased or lined with parchment paper
- Preheat oven to 375°F (190°C).
- On a sheet of waxed paper or in a bowl, combine flour, baking powder and salt. Set aside.
- In a large bowl, using an electric mixer on medium speed, beat butter and sugar until light and creamy, about 3 minutes. Add eggs, one at a time, beating well after each addition. On low speed, gradually add flour mixture, beating until blended. Divide dough into halves. With a wooden spoon, stir cocoa powder and crystallized ginger into 1 portion and, using your hands, knead until thoroughly integrated. Add mini chocolate chips and ground ginger to the other portion and, using your hands, knead until thoroughly integrated.
- Divide each portion into halves to make 4 portions. Between two sheets of waxed paper, roll 1 portion of chocolate dough into an 8- by 6-inch (20 by 15 cm) rectangle. Remove top sheet of waxed paper. Shape 1 portion of light dough into a roll 8 inches (20 cm) long. Place roll in the center of chocolate dough and wrap chocolate dough around it. Repeat with remaining dough and place the 2 rolls about 4 inches (10 cm) apart on prepared baking sheet. Flatten slightly, leaving top slightly rounded.
- Bake in preheated oven for 35 to 40 minutes or until set. Cool for 15 minutes on sheet, then transfer to a cutting board. Reduce oven temperature to 325°F (160°C). Cut rolls into ½-inch (1 cm) slices. Place upright on baking sheet. Bake for 10 to 15 minutes or until crisp and center is light golden. Cool for 5 minutes on sheet, then transfer to a rack and cool completely.