Preheat oven to 350 degrees.

In a medium bowl sift together flour, ground ginger, nutmeg, baking soda, and salt. Whisk and set aside.

Place 2 oz chocolate, molasses, sugar, fresh ginger, and orange zest in a large bowl. In a small saucepan melt the butter over low heat, once the butter is just melted, remove from the heat and add to the bowl with the wet ingredients and whisk everything together. Whisk in the egg. Gradually add the dry ingredients and combine, being careful not to over mix. Fold in the last 4oz of chocolate.

Cover a baking sheet with parchment paper and using a small ice cream scoop (I use a 1-inch scooper) scoop out the cookies onto the baking sheet leaving space between each cookie so they have room to expand as they bake. Sprinkle with brown sugar or Turbinado sugar and bake in the oven for 8 to 10 minutes, the time will vary depending on how big your cookies are. Be careful not to overbake. The cookies will be ready when they are soft to the touch but do not collapse.