Add flour, brown sugar, cocoa powder, baking soda, cinnamon, ginger, clove, nutmeg, and sea salt to a large bowl and beat on low setting until just combined.
Add butter and beat at medium speed until the mixture resembles a coarse meal (will look like wet sand).
Add molasses and milk and continue mixing until you have a wet dough (do not over mix).
Scoop and scrape dough onto a sheet of wax or parchment paper and wrap into a ball. Place in freezer for 30 to 45 minutes.
Preheat oven to 350 degrees. In a small bowl, mix together powdered and granulated sugars.
Remove cookie dough from freezer and unwrap. Scoop about three inches of dough and roll into a ball. Dip and roll in sugar mixture then place on a non-stick or parchment-lined cookie sheet, leaving about two inches between each ball.
Repeat for as many cookies as you desire to bake at a time. Wrap any unused cookie dough and store in the fridge or freezer.
Bake cookies for 14 minutes then remove and let fully cool before handling.
Adapted from If You Give a Blonde a Kitchen