In a medium bowl whisk together flour, ginger, cinnamon, cloves, baking soda, baking powder, and salt; set aside.
Add sugar, brown sugar, salt, and cooled butter in the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium speed until no sugar lumps remain, about 15 seconds.
Scrape down the sides of the bowl with a rubber spatula; add egg, yolk, vanilla, and molasses and whisk on medium speed until fully incorporated about 30 seconds. Scrape down bowl.
Let the mixture rest for 3 minutes, and then whisk again for 30 seconds on medium speed, and then rest for 3 minutes. Repeat this process 1 more time.
Switch to the paddle attachment, and add flour mixture and mix until just combined about 1 minute. Give the dough a final stir with a rubber spatula to ensure that no flour pockets remain.
Cover and chill dough for 2 hours.