In a medium bowl, whisk together flour, cocoa powder, baking soda, ground ginger, cinnamon, nutmeg, cloves, and kosher salt. Set aside.

In a separate bowl or the bowl of a stand mixer, mix the softened butter on high speed until light and fluffy.

Add the dark brown sugar and granulated sugar and mix on medium-high speed until well combined.

Mix in the egg, molasses, vanilla extract, and fresh ginger.

Add the dry ingredients and mix until just combined.

With a wooden spoon, stir in the chopped dark chocolate, reserving a few pieces for the tops of the cookies.

Cover bowl with plastic wrap and transfer to the refrigerator to chill, at least one hour.

Preheat oven to 350° F / 176° C. Line a half-sheet rimmed baking tray with parchment. Line a second small tray or plate with parchment, wax paper, or a silicone baking mat.

With a 1 1/2-inch cookie scoop, portion the chilled dough into balls. (You should have about 24 balls total.) Place balls on small prepared tray and transfer to the refrigerator to chill for 15 minutes.

Roll half of the balls in granulated sugar, then transfer to prepared tray. Add reserved chocolate pieces to the tops of the balls.

Bake in preheated oven for 10-12 minutes, or until big and puffy. For perfectly round cookies, quickly reshape with a metal cutter (see notes in the recipe above).

Cool on tray for 10 minutes, then transfer to a wire rack to cool completely. Repeat with remaining balls of cookie dough.

Store molasses cookies in an airtight container, layered between sheets of parchment, for up to five days.