Edit: It's not actually chocolate chip crinkles, it's chocolate crinkles. I make too much chocolate chip cookies that I unknowingly added "chip" on the title! Lol ???? To everyone who wants the recipe, I just wrote it down! English is not my first language so forgive me if I made any grammatical error. **CHOCOLATE CRINKLE COOKIES** This recipe yields 15 pieces of crinkle cookies. Unlike many crinkle cookie recipes, you do not have to chill this recipe’s dough for many hours in the fridge. You can make the dough and put the crinkles straight into the oven. **INGREDIENTS:** Chocolate crinkle cookie dough: * 1 and 1/4 cup (250g) packed brown sugar * 2 large refrigerated eggs * 7 tbsp (105ml) canola (preferred) or vegetable oil * 1/4 cup (45g) melted Belgian chocolate or any other types of chocolate * 3/4 cup (75g) cocoa powder (I used Dutch-processed cocoa powder) * 1 cup (120g) all purpose flour * 1/4 tsp (2g) salt * 1/4 tsp (1g) baking powder * 1/4 tsp (1g) baking soda For coating: * 1 cup (200g) granulated white sugar * 1 cup(120g) powdered/confectioner’s sugar **PREPARATION:** 1. In a large bowl, whisk together the brown sugar, eggs, oil, and melted chocolate. 2. Sift and add the dry ingredients into the bowl; cocoa powder, all purpose flour, salt, baking powder, and baking soda. Mix them altogether. Be careful not to overmix. 3. Scoop the cookies (I used a #20 ice cream scoop) and lightly coat them in white sugar. Shake off the excess, and then generously coat the cookies with powdered sugar. Place cookies onto a parchment paper-lined baking sheet and evenly space each cookie a few inches apart from one another. Lightly flatten each cookie a little bit. 4. Bake in a preheated oven 175C (347F) for 12-15 minutes. Do not overbake. 5. Let the crinkle cookies cool on the baking sheet for a couple minutes before transferring them on a cooling rack. 6. Wait for at least one hour before consuming the cookies (if you can resist the temptation) because these cookies taste best when cooled completely.