1

Sift flour, cocoa powder, ground ginger, cinnamon, cloves and nutmeg into a medium bowl; set aside.

2

Put butter and grated ginger into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until lightened, about 4 minutes. Add brown sugar; mix until combined. Add molasses; mix until combined.

3

Mix in flour mixture in 2 batches, alternating with the baking soda mixture. Mix in chocolate. Transfer dough to a piece of plastic wrap. Pat dough to about 1-inch thick; wrap in plastic. Refrigerate until firm, about 2 hours (or overnight).

4

Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Roll dough into 1½-inch balls; space 2 inches apart on baking sheets. Refrigerate 20 minutes.

5

Roll balls in granulated sugar. Bake until surfaces crack slightly, 10-12 minutes. Let cool on sheets 5 minutes. Transfer to wire rack, and let cool completely.