Chewy Chocolate Chip Molasses Cookies

Preheat oven to 375 degrees. Line a baking sheet with a silicon baking mat or parchment paper.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, ginger and nutmeg. Set aside.
In a stand mixer with the paddle attachment, beat together the butter and both sugars until light and creamy, 2-3 minutes.
Add the molasses and eggs and mix until incorporated. Make sure to scape the sides.
Stir in the dry ingredients and mix until combined.
Refrigerate the dough for 1 hour or overnight to allow the flavors to develop.
Roll the dough into 1-inch balls then roll them in the granulated sugar.
Place the cookies on the prepared baking sheets and bake for 8-10 minutes. I like to slightly under bake them. They will still look a bit soft on the top when you take them out.
Let the cookies cool for 2 minutes on the baking sheet then transfer to a cooling rack to cool completely.
Place a couple of chocolate chips on top of each cookie. They will melt as the cookie cools and look pretty!