Add new recipe "Chewy Ginger Rye Cookies".

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+[[!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"]]