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.