In a large bowl, whisk together flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.

Beat butter and sugars in the bowl of a standing mixer until light and fluffy, about 2 minutes, stopping twice to scrape down sides of the bowl. Beat in eggs and molasses. With mixer speed on low, gradually beat in the flour mixture until well combined. Remove bowl from stand and stir in 1-1/2 cups of the white chocolate chunks. Transfer dough to refrigerator and chill 1 hour.

Preheat oven to 375 degrees F. Line baking sheets with parchment paper. Drop dough by heaping tablespoonfuls about 2 inches apart onto prepared baking sheets. Press remaining 1/2 cup white chocolate chunks into tops of dough balls (1 to 2 chunks per cookie).

Bake 8-10 minutes, until edges are set but centres are a little bit underdone. If baking more than one tray at a time, position on top and bottom racks of oven, and rotate once (top and bottom, and front-to-back) halfway through baking. If baking only one tray at a time, bake on middle rack and rotate once front-to-back. Cool 2 minutes on cookie sheets before transferring to wire racks to cool completely.

Baked cookies may be frozen for up to 3 weeks.