Using a hand mixer, beat together the butter, dark brown sugar, crystalized brown sugar and granulated sugar until smooth and creamy, about 2 minutes.
Add the egg and continue to beat until well combined. Then add the molasses and beat until combined.
Add flour, baking soda, salt, ginger, cinnamon and clove and lightly beat together until well combined. Don't over mix or the cookies won't be as gooey.
Cover the bowl and refrigerate, ideally for a minimum of 1 hour. The longer they are refrigerated, the gooier they will be. (Since I'm typically only baking for 2 people, I like to keep the raw dough in my fridge and bake as needed over a few days).
When ready to bake, preheat the oven to 350°F (176°C).
Line a baking sheet with either parchment paper or a silicon baking mat. Roll the dough into large balls (the larger the gooier). Roll each ball in granulated sugar to coat the outside of each ball evenly. Place a few inches apart on the baking sheet.
Baking time will depend on how long they have been refrigerated and how gooey you prefer them. I have found that after a few hours in the fridge, they need about 9 minutes in the oven. If the dough has been refrigerated overnight or a longer period of time, they will need around 13 minutes. This timing will result in very gooey inside.
Immediately after taking them out of the oven, transfer them to a separate tray to avoid cooking any longer on the hot baking sheet.
