Whisk the flour, baking powder, baking soda, cinnamon, white pepper, salt, cloves, and mace or nutmeg together in a large bowl; set aside.
In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if you are using a handheld mixer), beat the butter, granulated sugar, and brown sugar on medium speed until fully incorporated and fluffy, 3 to 4 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula.
Add the egg and egg yolk, one at a time, mixing at medium speed after each addition, for about 15 seconds, until completely incorporated. Stop the machine and scrape the sides and bottom of the bowl between each addition.
Add the molasses, vanilla, and ginger, and mix at medium speed until completely incorporated, about 15 seconds. Stop the mixer and scrape down the sides of the bowl and under the blade as needed.
Add the flour mixture and mix at low speed, stopping the machine and scraping down the sides of the bowl as needed, until just combined. Mix in the chocolate chips until just combined.
Divide the dough into 2 portions. Place each portion on a sheet of plastic wrap, press into a disc, and then wrap completely in the plastic. Refrigerate until completely chilled, about 2 hours or up to 1 day.
Line 2 rimmed baking sheets with parchment paper or silicone mats. Arrange 2 racks to divide the oven into thirds and heat to 350°F.
Unwrap one portion of dough (keep the second in the refrigerator). Use a medium (1 1/2-tablespoon) ice cream scoop or a tablespoon (filled to make a heaping tablespoon) to scoop the dough onto the prepared baking sheets, 12 per sheet. If you are using a tablespoon, shape each cookie into a ball, working quickly. Sprinkle the cookies liberally with half of the turbinado sugar.
Bake for 5 minutes. Rotate the baking sheets between racks and from front to back. Bake until the cookies have risen, are just barely set, and are golden-brown with deeper brown edges, 4 to 6 minutes more. Be careful not to overbake; the cookies will be soft when they come out of the oven.
Using a flat spatula, transfer the cookies to a cooling rack. Repeat with baking the remaining dough, letting the baking sheets cool off between batches but reusing the parchment paper.
Keywords: Gingerbread Chocolate Chip Cookies