Preheat the oven to 350 °F (175 °C).
In a large bowl, mix the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt. Set aside.
With an electric mixer, beat the sugar, oil, and molasses at medium speed for 1 minute.
Add the egg, and beat for 1 minute on low. Scrape the sides of the bowl and then beat for another minute.
Slowly add the dry ingredients and mix on medium for 2 minutes.
Add the crystallized ginger and chocolate chips, and mix until combined.
Roll the dough into twelve 71-gram balls, roll in sugar and place 3" apart on the prepared baking sheet.
Flatten the balls slightly with your palm.
Bake for 10-12 minutes or until the tops have crackled.. Let the cookies cool for 2 minutes on the baking sheet and then remove to a wire rack to cool completely.
Store the cooled cookies in an airtight container at room temperature for up to 5 days. They can also be frozen (dough and baked cookies) for up to 3 months.