In a medium bowl, sift together the flour, ginger, cinnamon, cloves, nutmeg & cocoa. Set aside.

In a stand mixer with the paddle attachment, or large bowl, beat together the butter and ginger for about 4 minutes, until pale. Add brown sugar and molasses and beat to incorporate.

Add half of the flour mixture to the butter mixture and beat until combined.

Stir baking soda into the boiling water and add to the flour/butter mixture, mixing just until incorporated.

Add remaining flour and beat to incorporate. Stir in chocolate chips.

Turn dough onto plastic wrap. Pat dough to about 1 inch thick. Wrap and refrigerate for 2 hours or more.

Line baking sheets with parchment paper. Preheat oven to 325ºF.

Roll dough into 1 1/2″ balls. Roll in sugar and place 2 inches apart on baking sheet. Refrigerate for 20 minutes.

Bake until surfaces crack slightly, 15-18 minutes. Let cool 5 minutes on the baking sheet before transferring to a wire rack and cool completely.