Step 1

Preheat oven to 325F. Line two baking sheets with parchment paper.

Step 2

In a medium bowl, whisk flour, cocoa powder, baking soda, ground ginger, cinnamon, cloves and salt.

Step 3

In the bowl of an electric mixer, fitted with the paddle attachment, cream butter, brown sugar and 1/2 cup white sugar together until light and fluffy, about 2-4 minutes.

Step 4

Add egg, molasses and vanilla. Beat until combined.

Step 5

In two additions, with the mixer on the lowest setting, mix in the flour mixture. Finally, stir in chocolate chips.

Step 6

Roll dough into 1 1/2 inch balls and coat in remaining 3 tbsp white sugar. Refrigerate for 15 minutes before baking.

Step 7

Bake for 10-12 minutes until the surfaces are slightly cracked. Let cool for 5 minutes then remove to a wire rack to finish cooling.