Chocolate Crinkle Cookies

For the Chocolate Crinkle Cookies:
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside until needed. 
In a large, microwave safe bowl, combine the chocolate and the butter. Heat in the microwave, on low power, in 15 second increments, mixing in between each, until butter and chocolate are completely melted and can easily be whisked smooth. Set aside to cool briefly. 
In a large bowl whisk together both sugars and the eggs, beating until well combined. Beat in sour cream, oil, and vanilla. Then fold in the melted chocolate, stirring until evenly combined. 
Using a rubber spatula, fold the dry ingredients into the wet ingredients, stirring just until combined. Do not over mix here! Fold in the mini chocolate chips, stirring until everything is just combined. 
Chocolate crinkle cookie cookie dough ready to be chilled.
Refrigerate for 2 hours. 30 minutes before baking, preheat the oven to 325 degrees (F). Line two large baking sheets with parchment paper, lightly spray them with non-stick spray, and set aside
Using a medium spring-loaded cookie scoop, scoop out level mounds of the cookie dough (about 65 grams each), and your hands to roll them into balls. 
Chocolate crinkle cookie dough balls on baking sheet.
Roll each ball into the granulated sugar first, then roll in the confectioners’ sugar, making sure each ball of cookie dough is well coated. Place balls of cookie dough onto the prepared baking sheets, leaving 2-inches in between each cookie for spreading.
Cookie dough rolled in granulated sugar and then rolled in confectioners' sugar.
Bake, one tray at a time, for 10 minutes, or until cookies are puffed and the tops begin to crack. Allow the cookies to cool completely – at least 20 minutes – on the baking sheets before removing. 

For the Sugar Coating:
Pour the granulated sugar into a shallow bowl, set aside until needed.
Pour the confectioners' sugar into a shallow bowl, set aside until needed.