In a large mixing bowl or the bowl of a stand mixer, beat together butter, sugar and brown sugar until smooth and fluffy, 1 to 2 minutes.

Add molasses and mix until smooth.

Add egg and mix until incorporated, scraping down the sides of the bowl as necessary.

In a separate bowl, whisk together flour, baking soda, salt and spices until evenly incorporated.

Add to wet ingredients and mix on low speed until almost fully incorporated.

Fold in shaved chocolate.

Cover tightly, pressing a piece of plastic wrap or waxed paper down on the surface of the dough to keep it from drying out, and refrigerate for at least 2 hours or overnight.

Preheat oven to 350 degrees F.

Line a medium-colored baking sheet with parchment paper or silicone baking mats.

If dough has been chilling for longer than 2 hours, let it come to room temperature for 15 minutes or so before shaping.

Using a small cookie scoop, roll dough into 1-inch balls.

Roll in granulated sugar to coat, then arrange on prepared baking sheet, leaving 2 inches of space between each cookie.

Bake for 10 to 11 minutes or until cookie is set but still soft and slightly crackled on the surface.

For a crunchier cookie bake for a few minutes longer.

Remove from oven and let cool on baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Repeat with remaining dough.

Cookies will keep in an airtight container at cool room temperature for up to 5 days.