In a large bowl or stand mixer, beat the butter and sugar together until they are combined. Scrape down the sides, then continue to beat for 2-3 minutes.
Add the molasses and beat until combined completely.
Add the eggs one at a time, mixing well and scraping sides.
Add the vanilla, ginger, cinnamon, nutmeg, and cloves. Beat well.
Add the spooned and leveled flour, but don't mix it in. Make a well in the flour, carefully add the cornstarch, baking soda, and salt, and mix it in with the flour with a small spoon. Then beat in the flour, using 1-second pulses so that you don't shoot flour everywhere.
When the flour is not quite all the way mixed in, add the chocolate chunks. Beat until just combined. You might need to use a wooden spoon to mix it in.
Cover the bowl and chill in the fridge for at least 45 minutes, or up to 4 days. The longer the better.
Line a baking sheet with a silpat or parchment paper. Use a 1/4 cup measuring cup to make balls of dough. Line them up on the pan. I did 8 per sheet.
Bake in a preheated 350 degree oven for 10-12 minutes, or until they are no longer shiny on top and the edges are set.
Remove from the oven. Let them set on the pan for about 5 minutes, then remove to a wire rack to cool.