Preheat the oven to 325°F. Line two baking sheets with parchment paper or a silpat liner.
Whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, salt, and cocoa powder.
In a bowl of an electric mixer add butter and brown sugar. Beat on medium speed until fluffy.
Pour in molasses and beat until combined.
Slowly add in flour mixture until just combined. Dump in chocolate chips and crystalized ginger and mix just until incorporated.
Using a 2 teaspoon cookies scoop, scoop out cookies, roll into a ball and roll in demerara sugar.
Add cookies to prepare baking sheet, leaving at least 1 inch in between cookies.
Bake for about 10 to 12 minutes. The tops of the cookies should just start to crack.
Let cookies cool on the baking sheet for 5 minutes and then cool completely on a baking rack.