[[!meta title="Chewy Ginger Rye Cookies"]]

Adapted from Bon Appetit

3760 cal/recipe

## Ingredients

### Dough Ingredients

+ 1 c (128 g) all-purpose flour
+ 1 1/4 tsp baking soda
+ 1 1/2 tsp cinnamon
+ 1/4 tsp ground cloves
+ 3/4 c (110 g) rye flour
+ 1 1/2 tsp ground ginger
+ 1 tsp kosher salt
+ 1/3 c (50 g) finely chopped crystallized ginger
+ 2/3 c dark molasses
+ 1/4 c (50 g) packed dark brown sugar
+ 3/4 c unsalted butter, melted
+ 2 large egg yolks 

### Streusel Ingredients

+ 6 tbsp (60 g) rye flour
+ 1 tsp ground ginger
+ 1/4 tsp kosher salt
+ 6 tbsp (90 g) coarse raw sugar
+ 2 tbsp unsalted butter, room temperature

## Directions

+ Place a rack in middle of oven and preheat to 375 F.
+ Mix all dry dough ingredients in a medium bowl.
+ Add crystallized ginger and toss until coated and evenly distributed.
+ Mix molasses, brown sugar, and melted butter in a medium bowl to combine.
+ Add egg yolks and mix just until egg yolks are absorbed but mixture is still very dark, about 10 seconds.
+ Add dry ingredients and fold until no streaks of flour remain.
+ Let sit, uncovered, at room temperature 30 minutes (batter will thicken as it sits).
+ To make streusel, mix all streusel ingredients (except butter) in a small bowl.
+ Add streusel butter and cut together until mixture resembles clumpy wet sand.
+ Using a 1 tbsp scoop, scoop dough into streusel topping and shift dough to thoroughly coat.
+ Place coated scoops on parchment-lined baking sheets, spacing 3" apart.
+ Bake 1 sheet of cookies until cookies are just set around the edges, and streusel is lightly browned (about 8–10 minutes).
+ Let cool 10 minutes on baking sheet.
+ Transfer to wire rack and let cool completely.

[[!tag rye ginger "crystallized ginger"]]