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Preheat oven to 325 degrees. Sift together flour, baking soda, ground ginger, clove, cocoa and nutmeg, set aside. In electric mixer, cream together butter, brown sugar, fresh ginger and molasses. Slowly beat in dry ingredients. Stir in chocolate bits. Chill for 2 hours. Scoop out balls, roll in sugar and slightly flatten when placing on baking sheet. Bake 13-15 minutes.
Cool on baking sheet for 5 minutes, very soft.
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