Chocolate Gingerbread Cookies

Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
In a medium bowl, cream butter and sugar together with an electric mixer on medium speed for about 2 minutes, until light colored and fluffy.
Add egg, vanilla extract, and molasses and continue mixing for another minute until smooth and evenly blended.
In a separate bowl, whisk together the flour, Dutch processed cocoa powder, baking powder, sea salt, ginger, cinnamon, nutmeg, and cloves.
Add flour mixture to wet ingredients and mix until just combined, but avoid overmixing.
Using a 3 TBS cookie scoop, scoop dough and place 2 inches apart on the cookie sheet.
Generously sprinkle the tops of each cookie with sugar (or carefully roll each cookie into a ball with your hands and roll in sugar before placing on the cookie sheet).
Bake for 10 minutes, rotating the pan halfway through to ensure even baking.
Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Store cookies in an airtight container for 3-5 days or freeze for up to 3 months.