In a large microwave-safe mixing bowl, melt the butter, about 1 minute on high power.

To the slightly cooled butter (so you don't scramble the egg), add the egg, 1 cup brown sugar, ½ cup granulated sugar, molasses, oil, vanilla, 2 teaspoons cinnamon, ginger, cloves, salt and whisk vigorously to combine until batter is smooth and silky.

Add the flour, baking, soda and stir to just incorporate; dough will be thick.

Fold in the chocolate chips and chocolate baking chunks (I used nearly 6 ounces; using a total of 1 ½ cups semi-sweet chocolate chips is okay if you don't have baking chocolate or a chocolate bar to chop).

Cover mixing bowl or transfer batter to an airtight food storage container and refrigerate dough for at least 2 hours, up to 5 days, prior to baking.

Preheat oven to 350F, line two baking trays with Silpat Non-Stick Baking Mats liners, parchment, or spray with cooking spray; set aside.

Make the Cinnamon-Sugar Coating: In a small bowl, combine about ¾ cup granulated sugar, 1 teaspoon cinnamon, and stir to combine.

Using a cookie scoop, form 2-ounce mounds of dough and roll each ball through the cinnamon-sugar mixture and place on baking trays, spaced about 2 inches apart (I bake 8 to a tray).

Allow cookies to bake in fairly domed-up, mounded, ball-like shapes. Bake for about 8 to 9 minutes, or until tops have just set, taking care not to overbake so they stay soft and chewy. Note - The cookies in the photos are baked for exactly 8 minutes, and they're soft with melted chocolate.

Upon removing trays from oven, if cookies stayed domed while baking (likely they will) immediately give cookies a firm yet gentle tap or two with the back of a spoon to flatten them. This creates a crackled top appearance and exposes some of the melted chocolate chips and chunks.

Allow cookies to cool on baking sheets for about 5 minutes before moving them to a rack to finish cooling.