In the bowl of a stand mixer fitted with a paddle attachment, combine butter, dark brown sugar, ground ginger, cinnamon, black pepper, cloves, nutmeg, salt, and baking soda. Cream together on medium speed until the mixture is smooth, fragrant, and evenly blended.

Add the molasses and freshly grated ginger to the creamed mixture. Continue to beat until fully incorporated, ensuring the dough achieves a rich, glossy texture.

Gradually add the all-purpose flour and Dutch-processed cocoa powder to the bowl. Mix on low speed until no visible streaks of flour remain. Gently fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.

Transfer the dough onto plastic wrap, flatten into a disc approximately one inch thick, and wrap tightly. Refrigerate for a minimum of 2 hours or up to overnight to allow the flavors to develop and the dough to firm.

Line two baking sheets with parchment paper or silicone mats. Place the granulated sugar in a shallow bowl. Roll the chilled dough into 1½-inch balls, then coat each ball evenly in sugar. Arrange them on the prepared baking sheets, leaving space between each for spreading.

Place the baking sheets with rolled dough in the refrigerator for an additional 20 minutes to maintain their shape during baking.

Preheat the oven to 325°F (165°C). Bake each sheet for 11–13 minutes, or until the tops are slightly cracked and the edges appear set. The centers should remain soft.

Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack. Serve once fully cooled, or enjoy slightly warm for a softer texture.