Chocolate & Ginger Pinwheel Cookies

Vanilla cookie layer

• 1 1/2 cup all-purpose organic flour
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted organic butter, room temperature
• 1/2 cup + 3 Tbsp Camino Golden cane sugar
• 1 large organic or range free egg
• 1 tsp organic vanilla extract

Chocolate Cookie layer

• 1 1/4 cup all-purpose organic flour
• 1/4 cup Camino Natural cocoa powder
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted organic butter, room temperature
• 1/2 cup + 3 Tbsps Camino Golden cane sugar
• 1 large organic or free-range egg
• 1 tsp vanilla extract
• 2 oz of Camino Bittersweet baking chocolate bar (71% cacao), finely chopped + melted

Toppings

• 1 cup chopped crystallized organic ginger
• 2 oz of Camino Bittersweet baking chocolate bar (71% cacao), finely chopped

1. For the vanilla cookie batter: sift flour, baking powder and salt in a large bowl.
2. Using an electric mixer, beat the butter until fluffy. Add in sugar and beat until smooth. Add egg and vanilla extract and mix. Add the flour mixture until blended.
3. For the chocolate cookie batter: repeat step 1 with cocoa powder. Repeat step 2 adding in the melted 2 oz of Camino bittersweet chocolate and mixing until smooth.
4. Wrap the vanilla cookie batter and the chocolate cookie batter in plastic wrap and chill in the refrigerator for 30 minutes.
5. Cut each dough into half. Roll out the vanilla dough between two sheets of parchment paper until its about 1/8th of an inch and 10 x 12 inches. Repeat this step for the other 3 halves of dough.
6. Place one vanilla layer onto a chocolate layer, place parchment paper on both sides and roll gently over to connect the layers. Repeat with the other half.
7. Roll with the chocolate layer on the bottom. Repeat for the other half. Wrap the logs in plastic and refrigerate for 1 hour. After the 1 hour is up, gently roll the log on a flat surface to prevent flat sides.
8. Then place logs into the freezer for 2 hours. Keep frozen until ready to bake.
9. Preheat the oven to 350°F and line 2 baking sheets (for 2 dozen) with parchment paper. Slice dough into 1 cm slices and place them 2 inches apart on the baking sheet. Bake for 9 – 11 minutes until the vanilla layer is slightly golden. Cool cookies on a wire rack.
10. Melt the remaining 2 oz of chocolate in a bowl. Dip half of the cookie into the melted chocolate and then sprinkle the chopped ginger on top.
11. Enjoy!

Optional – roll chopped pieces of the crystallized ginger (1/2 cup) in between the vanilla and chocolate layer in the log to get an extra ginger kick. You can bake them at the same temperature and for the same amount of time as listed above.