Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats and set aside.

Combine the flour, baking soda, baking powder, and salt in a medium sized bowl and set aside.

Cream the butter with the cup of granulated sugar and the brown sugar for 2-3 minutes at medium speed in a large bowl until fluffy and light in color.

Add the egg and mix until well combined.

Add the vanilla extract and mix until well combined.

Add the dry ingredients and mix until the dough is thick and well combined. The dough should not be sticky. Do not over mix as the cookies will be tough. Use a rubber spatula to form the dough into a ball.

Use 1 ½ tablespoons of dough and gently roll to create balls. Roll each ball in the remaining sugar to coat and place on the baking sheet.

Bake the cookies for 7-8 minutes until the cookies have spread, the centers look soft, and the edges are just beginning to turn golden.

Remove from the oven and allow to cool on the baking sheets for 4-5 minutes before transferring to a wire rack to cool completely. The cookies will still be a bit puffy but will deflate as they cool.

Note that if you use all white granulated sugar instead of the 2 tablespoons of brown sugar, the cookies won’t spread as much and will be slightly thicker and not as soft.