Measure flour, cinnamon, cloves, baking powder and baking soda into a medium size mixing bowl and whisk ingredients until well combined.
Measure brown sugar and white sugar into a large mixing bowl. Microwave butter for 10-20 seconds until softened. Don't let the butter melt completely.
Using an electric or stand mixer, cream butter and sugars together on low speed for 1-2 minutes until smooth.
Add egg, egg yolk, vanilla, molasses & chopped ginger paste. Mix on low for 1-2 minutes, stopping to scrape the bowl with a spatula when necessary.
Add a third of your dry ingredients to wet ingredients and mix on low until incorporated. Repeat until all dry ingredients have been mixed in, stopping to scrape the sides of the bowl with a spatula when necessary. Do not over mix the batter.
Cover your mixing bowl with plastic wrap and chill dough for 1 hour.
When dough is done chilling, take it out of the refrigerator and preheat the oven to 325°F. While you wait for the oven to preheat, use a round measuring spoon or cookie scoop to measure dough into heaping, one tablespoon sized balls and line them on a cookie sheet. Bake each sheet of cookies for 8-10 minutes on the center rack of your oven. Bake one sheet at a time and repeat until all dough has been baked. As cookies come out of the oven, place them on a cooling rack.
Allow cookies to cool fully. Place them in the refrigerator to speed the process if you like. Line a baking sheet with parchment paper and melt your chocolate in the microwave or a small sauce pan. Dip each cookie in the chocolate and line them up on the parchment paper lined baking sheet. Allow the chocolate to cool a bit and sprinkle with powdered sugar (if the chocolate is too hot the sugar will melt).
Allow chocolate to harden and ENJOY!