Place the butter in a microwave safe bowl and melt for 45 to 60 seconds or until melted. You can also melt the butter on the stovetop. Set aside to cool to room temperature.

In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.

In the bowl of a stand mixer or with a hand mixer, beat the melted butter and brown sugar together. Add the molasses and mix until combined. Scrape down the bowl with a spatula, if necessary. Add the egg, egg yolk, and vanilla extract. Mix until combined.

With the mixer off, add the dry ingredients. Mix on low until just combined. Don’t over mix.

For the dough into a large ball and wrap in plastic wrap. Chill for at least one hour or up to 48 hours.

When ready to bake, remove the cookie dough from the refrigerator and preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat.

Bake the cookies for 8 to 11 minutes or until the edges are slightly set, the cookies are barely starting to crack, and the centers are still soft. Don’t over bake!

Remove the baking sheet from the oven and carefully bang the bottom of the pan on a flat surface. This will make the cookies chewier. Use a spatula to lightly tap the edges of the warm cookies to shape them into a completely round circle. This is optional but will make the cookies look pretty and if they are a little flat, this will give them a little lift.

Let the cookies cool on the sheet for about 5 minutes. Transfer the cookies to a wire cooling rack to cool completely.