In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, cardamom cloves, pepper, and salt. Make sure no lumps remain.
In the bowl of an electric stand mixer fitted with a paddle attachment, cream together butter and brown sugar on low speed. Beat for 3 to 5 minutes until light, fluffy, and creamy.
Stop the mixer, scrape down the sides of the bowl, and add the egg. Beat the egg into the mixture for 1 minute. Beat in the vanilla extract.
Add the molasses and beat on low until thoroughly incorporated.
Add the dry ingredients all at once and beat on low until just incorporated.
Stop the mixer and add the chocolate chunks. Use a spatula to fold the chocolate chunks into the dough.
Refrigerate the dough for at least one hour before baking.
Place racks in the center and upper third of the oven and preheat oven to 350 degrees F. Line two baking sheets with Tovolo® Baking Mats or parchment paper.
Scoop cookie dough by the heaping tablespoonful onto the prepared baking sheet, leaving about 2-inches of space between each cookie ball. Tovolo® Baking Mats are perfect for cookies!
Bake for 12 minutes until just browned around the edges and the tops begin the crinkle. Remove from the oven and allow to rest on the baking sheet for 5 minutes before removing to a wire rack to cool before storing. Store in an airtight container for up to 5 days.