Prep baking sheets; sift dry ingredients: Line two baking sheets with parchment. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.

Beat butter and grated ginger; add brown sugar, then molasses: In the bowl of an electric mixer fitted with the paddle attachment, beat butter and grated ginger until lightened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.

Dissolve baking soda in water; add dry ingredients to butter mixture in two halves: In a small bowl, dissolve baking soda in boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture.

Add chocolate: wrap dough and refrigerate: Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap. Refrigerate until firm, 2 hours or overnight.

Preheat oven; form cookies and refrigerate: Heat oven to 325°F. Roll dough into 1 ½- inch balls; place 2 inches apart on prepared baking sheets. Refrigerate 20 minutes.

Roll in sugar and bake: Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes, rotating halfway through. Let cool on sheets 5 minutes, then transfer cookies to a wire rack and let cool completely. Cookies are best the day they are made but can be stored in an airtight container at room temperature up to 5 days.