Chocolate Chip Crinkle Cookies

Line 2 baking sheets with parchment paper. Preheat the oven to 375°F.
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, dark brown sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter.
Add the eggs, flour, baking powder, baking soda, and salt in that order. Mix on low to combine the flour mixture until combined into a smooth cookie dough.
Add the mini chocolate chips and mix on low to combine into the cookie batter.
In two small bowls, add the cane sugar in one and powdered sugar in the other for the topping. Using your hands form the dough into 24 balls, roll each ball into the cane sugar first, then into the powdered sugar. Place each dough ball on the prepared baking sheets equal distance apart, I like to space them at least 1-inch part.
Bake for 14 to 16 minutes, or until lightly golden brown. Allow to cool completely on the baking sheets.
Store in an airtight container for up to 7 days.