Preheat Oven to 350 F (180 C). Line two cookies sheets with parchment paper.
Whisk together flour, ginger, cinnamon, nutmeg, cloves, cocoa, baking soda, and salt in a medium bowl and set aside.
In bowl of stand mixer beat together the butter and brown sugar, using paddle attachment at medium high speed until fluffy. About 2-3 minutes.
Scrape sides and bottom of mixer bowl with spatula and again as needed.
Pour molasses and eggs into stand mixer, mixing until combined.
Slowly spoon dry mixture into wet, continuing on medium speed until a cookie dough is formed. Add chopped chocolate and ginger, mix to combine.
Scoop cookie dough with 2 Tbsp Ice Cream scoop onto cookie sheet. Spacing 2 inches apart.
Bake for 15-17 minutes until cookies have flattened and edges are beginning to harden.
Set cookies on cooling rack for 5 minutes before eating.