CHEWY GINGER-RYE COOKIES

Chewy Ginger-Rye Cookies image

Rye flour adds an earthy-nutty dimension and absorbs more molasses than all-purpose flour. The result is a cookie with the smoky caramel finish of rye whiskey.

Provided by Rick Martinez

Categories Bon Appétit Dessert Cookies Ginger Rye Cinnamon Clove Molasses Christmas Winter Vegetarian Soy Free Peanut Free Tree Nut Free Kid-Friendly

Yield Makes about 24

Number Of Ingredients 13

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Ingredients

1 cup (128 g) all-purpose flour
1¼ tsp. baking soda
1½ tsp. ground cinnamon
¼ tsp. ground cloves
¾ cup (110 g) plus 6 Tbsp. (60 g) rye flour, divided
3 tsp. ground ginger, divided
1¼ tsp. kosher salt, divided
⅓ cup (50 g) finely chopped crystallized ginger
⅔ cup robust-flavored (dark) molasses
¼ cup (packed; 50 g) dark brown sugar
¾ cup (1½ sticks) unsalted butter, melted, plus 2 Tbsp. unsalted butter, room temperature
2 large egg yolks
6 Tbsp. (90 g) raw sugar

Steps:

Whisk all-purpose flour, baking soda, cinnamon, cloves, ¾ cup rye flour, 2 tsp. ground ginger, and 1 tsp. salt in a medium bowl to combine; add crystallized ginger and toss until coated and evenly distributed. Whisk molasses, brown sugar, and ¾ cup melted butter in a medium bowl to combine. Add egg yolks and whisk 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).
Meanwhile, place a rack in middle of oven; preheat to 375°F. Whisk raw sugar, remaining 6 Tbsp. rye flour, remaining 1 tsp. ground ginger, and remaining ¼ tsp. salt in a small bowl to combine. Add remaining room-temperature butter and smash together until mixture resembles clumpy wet sand; this is your streusel topping.
Using a 1-oz. ice cream scoop, portion out dough (about 2 Tbsp. each) and roll into balls between your palms. Working one at a time, toss balls in streusel mixture to coat and place on 2 parchment-lined baking sheets, spacing 3" apart. Bake 1 sheet of cookies until they have spread and are slightly cracked and just set around the edges and streusel is lightly browned, 8-10 minutes. Let cool 10 minutes on baking sheet. Transfer to a wire rack and let cool completely. Bake remaining sheet of cookies.
Do Ahead: Dough can be rolled into balls 2 weeks ahead. Freeze on a baking sheet; transfer to resealable plastic freezer bags. Let sit at room temperature 30 minutes before rolling in streusel and baking.