In a medium sauce pan, add the butter and melt it over medium heat. When the butter is melted and starts to foam, stir it often. Let it cook 2-4 minutes while stirring until it turns a nutty brown color. Don't walk away from it as it can burn.

Pour the browned butter into a large mixing bowl. 

Add the ginger, cinnamon, cloves, and pepper, and stir to combine. Let the mixture cool slightly, about 2 minutes. 

Add the brown sugar to the butter mixture and stir to combine.

Add the molasses, egg, and egg yolk to the butter mixture and stir to combine well.

Add the flour, baking soda, and salt to the butter mixture and stir to combine well. I'll use my hands to almost "knead" the dough a little at the end if it gets too thick to stir. Make sure it's fully combined.

Cover the bowl tightly and chill the dough for 30 minutes.

Preheat the oven to 300 degrees F and line 2 baking sheets with parchment paper or a baking mat.

Place the reserved granulated sugar in a small bowl.

Roll one heaping teaspoon of dough into a ball in your hands (it should be about the size of a large shooter marble, so not huge) and then roll the dough into the sugar to coat the outside.

Place the dough balls on the baking sheet 2 inches apart, roughly 12-15 per baking sheet.

Bake for 20 minutes.

Remove from the oven and use the bottom of a glass drinking cup to press the cookies flat. Let the cookies cool on the baking sheet 5 minutes before removing to a cooling rack. 

Repeat with remaining dough. 

The cookies will finish crisping up as they cool.

Store leftover fully cooled cookies in an airtight container.