Name: Chewy Ginger-Rye Cookies
Yield: Makes about 24
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

three round gingerrye cookies with a crackly streusel topping

Photo by Ted Cavanaugh, Chelsea Cavanaugh, Food Styling by Michelle Gatton

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.

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