Preheat the oven to 325°F (160°C). Line baking sheets with parchment paper.

In a medium bowl, whisk together the flour, cocoa powder, baking soda, ground ginger, cinnamon, salt, cloves, and nutmeg until thoroughly combined.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and fresh ginger on medium speed until fragrant, about 2 minutes. Add the brown sugar and beat until light and fluffy, about 2 to 3 minutes, scraping down the sides and bottom of the bowl as needed.

Add the molasses and beat until combined. Then add the egg and vanilla extract, beating until very well combined. Scrape down the sides and bottom of the bowl again.

On low speed, gradually add the flour mixture. Stir in three-quarters of the chocolate chips (170 grams) until just combined. The dough will be sticky.

Using a medium spring-loaded scoop, divide the dough into 1 1/2-tablespoon-sized scoops, ensuring even portions.

Place granulated sugar in a shallow dish and roll each scoop in the sugar to coat. Gently form each scoop into circular balls before placing them 2 inches apart on the prepared baking sheets. Dot each scoop with a few remaining chocolate chips.

Bake for 10 minutes, or until the tops are set and the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.