Add butter, both sugars, and egg in a mixing bowl in a mixing bowl. With your electric mixer beat on medium-high for about 4 minutes. (Or until combined and creamed.)

Scrape down the sides of the bowl while adding molasses, vanilla, cinnamon, ginger, cloves, nutmeg, and salt (if wanted). Beating on medium-high for about 1 minute. (Or until combined and smooth)

Scrape the sides of the bowl again before adding the flour, cornstarch, baking soda, cream of tartar. Beat on low for about 45 seconds, Add the white chocolate chips stirring to blend.

Set aside a large plate and plastic wrap.

Make mounds of dough (about the size of 2 tablespoons) using a cookie scoop. Put the cookie mounds on the plate and cover the plate with the plastic wrap. Transfer the covered plate to the refrigerator. Keep the plate int the refrigerator for at least 3 hours. (Or up to 5 days)

The cookie dough will be soft, limp, mushy making it unsuitable for baking prior to being chilled. You can not bake the cookies unchilled as you won't get the size and dept of the cookie that you want.

Preheat oven to 350 degrees.

Prep the cookie sheet(s) with baking spray. (Set aside)

Transfer the dough mounds to the prepared cookie sheets. Space the cookie mounds at least 2 inches apart.

Bake at 350 degrees for 8 to 9 minutes. (Or until the edges have set and tops have cracked)

The cookies will be soft and feel underdone.

Press the chocolate wafers in the center of each cookie.

Cool cookies on the cookie sheets for about 10 minutes before serving.