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In a large bowl, add butter and sugar. Using a hand mixer or stand mixer, cream together until light and fluffy, about a minute. Add eggs and vanilla extract. Beat until light and fluffy, another 1 to 2 minutes.
In a separate bowl, sift (or whisk) together the flour, dutch cocoa, baking soda, and salt.
Slowly mix dry ingredients into butter mixture until just combined.
Cover bowl or wrap dough in wax paper. Chill for at least 1 hour (up to 24 hours) in the refrigerator. Refrigerating allows the flavors to meld and create a firmer dough to roll into balls.
Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
Remove dough from refrigerator and allow to sit at room temperature for 10 minutes. Scoop dough using a 1.5 tablespoon (medium) scoop or shape by hand into 1.5 inch balls. Roll balls in granulated sugar.
Place cookie dough balls 2 inches apart onto a parchment lined baking sheet. Bake for about 10-12 minutes, or until cookies begin to crack on top. Allow to cool for 5 minutes before removing to a wire rack to cool completely.