1. Add brown sugar, melted butter, egg, vanilla, and molasses to a large bowl. Whisk to incorporate all ingredients. Continue to whisk until the mixture is smooth.

2. Sift the cocoa powder, then blend it in with the other ingredients in the bowl.

3. Mix in the flour, baking soda, ground ginger, cinnamon, and ground cloves.

4. Add the mini chocolate chips, and gently fold them into the cookie dough.

5. Cover the cookie dough with plastic wrap, and place in the refrigerator for at least one hour.

6. Preheat oven to 350 degrees, and prep a cookie sheet with parchment paper.

7. Pour sugar for the coating into a small bowl and set aside.

8. Using a small cookie scoop, make small balls of dough. You may want to use your hands to make 1 inch balls.

9. Roll each dough ball in the bowl with sugar, making sure it's completely lightly coated.

10. Transfer each dough ball onto the cookie sheet, and using your fingers/hands, press the dough ball down a little. You can use the bottom side of a glass as well if you want.

11. Repeat with the rest of the cookie dough balls. yet leave at least 2 inches between each cookie. If necessary return the bowl of cookie dough back to the refrigerator to keep the dough chilled as you go along.

12. Bake at 350 degrees for 10-11 minutes. Allow to cool slightly on the cookie sheet, then transfer the cookies to a wire rack to cool completely.

13. Enjoy!