Step 1: In a large mixing bowl, cream together the cold, cubed butter, granulated sugar, and dark brown sugar until light and fluffy. This should take 3-5 minutes with an electric mixer.
Step 2: Beat in the large egg until well combined, then add the molasses and mix until fully incorporated. Scrape down the sides of the bowl as needed.
Step 3: In a separate medium bowl, whisk together the all-purpose flour, baking soda, cornstarch, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves until thoroughly combined.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
Step 5: Fold in the semi-sweet chocolate chips or chunks until evenly distributed throughout the dough.
Step 6: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This helps prevent spreading and enhances flavor. While the dough chills, preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
Step 7: Scoop generous tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies. You can lightly flatten the tops if desired.
Step 8: Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers still look slightly soft. They will continue to set as they cool.
Step 9: Remove the baking sheets from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your cozy fall treat!