Grab a big bowl and a mixer. Toss in the butter, brown sugar, and granulated sugar, then crank up the speed to medium-high. Let them mingle for 2 to 3 minutes until smooth with a lighter shade.

Add the eggs and vanilla. Hit that high speed and mix until everything is nicely combined.

Take out another bowl. Grab your whisk and mix the flour, baking soda, cocoa powder, and salt. Slowly pour in dry ingredients (from Step 1) with your mixer running at low speed.

Give it a good mix until everything's cozy together. Then, toss in extra chocolate chips and give it one final whirl.

Cover the cookie dough snugly and put it in the fridge for 3 hours to 3 days.

Take the dough out and let it sit for about 10 minutes (or 15-20 minutes if it's been chilling longer than 3 hours).

Preheat your oven temperature to 350°F (or 177°C) and line silicone mats or parchment paper across your baking sheets.

Grab 1 ½ tablespoons of dough for each cookie. Roll the cookie dough balls lightly in granular sugar, then coat them in the confectioner's sugar. Spread them on your prepared baking sheets, with 3 inches in between.

Bake them for about 11 to 12 minutes. We're looking for the edges to appear set, but the center parts should still be nice and soft.

Once they're done baking, let them sit on your baking sheet for about 5 minutes. Then, transfer them to a wire rack to chill completely.