Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

In a large mixing bowl, combine softened unsalted butter, granulated sugar, and brown sugar. Beat until light and fluffy, about 2–3 minutes.

Add eggs one at a time and stir in the vanilla extract until fully combined.

In a separate bowl, sift together flour, baking soda, and salt.

Gradually fold the dry ingredients into the wet mixture until no dry flour remains.

Gently stir in chocolate chips and crushed candy canes until evenly distributed.

Using a tablespoon or cookie scoop, portion out balls of dough onto prepared baking sheets.

Bake for 10–12 minutes until edges are golden brown and centers are soft.

Let the cookies cool on the baking sheets for about 5 minutes before transferring to a wire rack.

Optional: Melt white chocolate and drizzle over cooled cookies, sprinkling with more crushed candy canes.