You are going to want to whisk the flour, cocoa, baking soda and salt together in a bowl and set it aside.
In a bowl using a hand-mixer or using your stand-mixer (I adore my mixer, you can find it here) with the paddle attachment. Cream together your butter and sugars on a medium high speed until it is fluffy and you are tempted to eat it. Then add your egg and add vanilla. Beat them on high speed. Make sure to scrape down the sides of your bowl as you go.
Slowly (on a low speed) add the dry ingredients to your mixer. Mix until they are combined. Add your chocolate chips to the mix.
Cover the dough for at least 2 hours and chill it in your fridge.
Remove your cookie dough from the fridge and allow it to sit for 15 minutes.
Preheat your oven to 350°F. Line your baking sheets with parchment paper or baking mats, your choice!
Scoop the cookie dough from the bowl with a cookie scoop (the one I use is listed here). Scoop and roll the balls and roll each in granulated sugar and then in the confectioner’s sugar. Place them a few inches apart of the baking sheet.
Bake the cookies for 11-13 minutes. If they haven’t started to spread by minute 9, then remove them from the oven and lightly bang the cookie sheet on the counter or floor 2-3x. It will help them start to spread. Put them back in the oven and bake for a few more minutes.
Take the cookies out from the oven and allow them to cool on the sheet for 10 minutes. Transfer them to a wire rack then to cool completely.