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In a large bowl, cream together the butter and sugar until light and fluffy.
Mix in the egg and vanilla until combined.
In a separate bowl, whisk together the flour, salt, baking soda, and baking powder.
Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
Divide off about one-third of the dough into a separate bowl. Mix the cocoa powder into this portion until a chocolate dough forms.
Roll both doughs into small, evenly sized balls. Chill for 10 minutes.
Preheat oven to 350°F.
On a lightly floured surface, create a soccer-ball pattern: Place one chocolate dough ball in the center. Surround it with vanilla dough balls. Continue arranging alternating chocolate and vanilla dough balls to mimic the pattern of a soccer ball. Gently press the dough balls together.
Using a rolling pin, roll the patterned dough into a sheet about ¼ inch thick.
Cut out cookies using a round cookie cutter or the rim of a glass.
Gather any scraps, reroll into small balls, recreate the pattern, and repeat until all dough is used.
Place cookies on a parchment-lined baking sheet and chill for 10 minutes to help them hold their shape.
Bake for 10–11 minutes, or until the bottoms are lightly golden.
Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.