Spicy Ginger Chai Cookies

• 1/2 cup(1 stick) unsalted butter
• 2 cupsdark rye flour
• 1 tbsphojicha powder or black tea powder (optional)
• 1/2 tspbaking soda
• 1/2 tspbaking powder
• 2 tspground ginger
• 1 tspground cardamom
• 1/4 tspground black pepper
• 1 cuppacked light or dark brown sugar
• 1large egg
• 1/4 cupblackstrap molasses
• 1 tbsplemongrass paste
• 1 tbspred miso
• 1/3 cupcrystallized or candied ginger, chopped finely
• 1/3 cupturbinado sugar, placed in a shallow bowl

Preparation

1. 1.

   Cook the butter in a saucepan over medium heat while whisking continuously, until the butter foams, the foam subsides, the butter is golden, and brown (not black) bits form on the bottom, at least 5 minutes. Remove from the heat and set aside to cool, or chill in the freezer.

2. 2.

   Whisk the rye flour, hojicha or tea powder (if using), baking soda, baking powder, ground ginger, cardamom, and black pepper together in a medium bowl. Set aside. Pour the cooled butter into the bowl of a stand mixer fitted with the paddle attachment. Add the brown sugar and mix on medium speed until well combined. Add the egg, molasses, lemongrass paste, and miso and mix until thoroughly incorporated. Add the rye flour mixture and mix on low speed until just combined. Using a spatula, fold in the crystallized or candied ginger. Cover and chill the dough for 30 minutes.

3. 3.

   About 30 minutes before baking, adjust two racks to the upper- and lower-middle positions of the oven. Preheat the oven to 325°F. Line two baking sheets with parchment paper.

4. 4.

   Scoop a tablespoon of dough, roll into a smooth ball, then roll in the bowl of turbinado sugar to coat. Repeat to make 30 balls, placing them 2 inches apart on the prepared baking sheets.

5. 5.

   Bake all the cookies, switching the sheets between top and bottom racks and rotating front to back once halfway through, until the cookie edges are set and the tops puff and crack, 13 to 15 minutes. Allow the cookies to cool directly on the baking sheets.