Preheat oven to 350 degrees F.

In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and spices until evenly mixed. Set aside.

In a small saucepan, melt butter over medium-low heat. Once it's fully melted, remove from heat and add the chopped chocolate, stirring until smooth (the residual heat in the pan should be enough to melt it fully).

Transfer melted chocolate mixture into a mixing bowl or the bowl of a stand mixer. Add sugar and mix until evenly moistened. Add egg and egg yolk and beat on medium-high speed for 2-3 minutes or until mixture lightens in color. Mix in molasses and vanilla.

Add dry ingredients and mix on low speed until incorporated, and no streaks of lighter colored batter remain. Add chocolate chips and chopped ginger and fold until evenly incorporated.

Cover and refrigerate for 15 minutes to make it easier to scoop.

Use a medium (#40) cookie scoop to form dough into approximately 1 3/4" balls. Place on parchment lined baking sheet, leaving about 3 inches of space between cookies to allow for spreading. Press a few chocolate chips and pieces of ginger into the top of the dough. You can also freeze dough balls at this point to bake later.

Bake for 10 to 12 minutes or until evenly spread and centers are puffed (about 2 minutes longer if baking from frozen). As you remove the cookies from the oven, give them a good hard rap on the oven rack which will deflate the tops.

Remove from oven and immediately run a large cookie cutter around the outsides of the cookie to tuck in the uneven edges and shape the cookies into even circles (you can also use two soup spoons to similar effect). Let cool for 15 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.

Cookies will keep in an airtight container for up to 5 days.