Cream butter and sugar. Mix in egg and vanilla. Whisk in dry ingredients until combined. Cover the bowl and chill for 1 hour or up to overnight in the fridge.
Form the dough with cookie scoop and roll each one into a ball with your hands. Place the granulated sugar in one bowl and the confectioner’s sugar in another bowl. Roll in the granulated sugar.
Roll in confectioner’s sugar. The more, the better. Transfer to a lined baking sheet sprayed with cooking spray. Place the cookies about 2 inches apart.
Bake at 350° for 10-11 minutes until the edges are set. The cookies should be soft, thick and fudgy in the middle. Let them cool for 5 minutes before serving.