Prepare cookie sheets by lining them with parchment paper. Set aside.

In a medium-sized bowl, whisk together the flour, baking soda, cinnamon, cloves, ginger, and salt. Set aside.

In a stand mixer fitted with the paddle attachment or using a large bowl and electric hand mixer, combine the brown sugar, granulated sugar, and cubed butter. Mix until you get a sandy texture with some lumps.

Add the eggs, molasses, and vanilla, and mix until well combined.

Add the flour mixture and mix until there are no streaks of flour left, but make sure to now overmix. Scrape the sides of the bowl as needed.

Gently fold in the cinnamon chips and white chocolate chips until just combined.

Using a cookie scoop or your hands, shape the dough into ¼ cup portions and roll into balls. Place them on the prepared cookie sheets.

Chill the dough balls in the fridge for 30 minutes.

While the dough is chilling, preheat the oven to 300°F (150°C),

Place the cookie balls on the cookie sheets about 3 inches apart. Bake until they puff up and the edges start to brown, about 22-25 minutes.

Transfer the cookies immediately to a cool countertop, sliding them off the tray using the parchment paper.

Press in more cinnamon chips and white chocolate chips on top for a pretty presentation if desired.

Allow cookies to cool slightly before serving. For storage, let them cool completely.