Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.

In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar on medium speed for 2-3 minutes until light and fluffy.

Add the eggs one at a time, followed by the vanilla extract, and mix on low speed until well incorporated for about 1-2 minutes.

In a separate bowl, sift together the flour, baking soda, and salt. Gradually fold this dry mixture into the wet ingredients until no streaks of flour remain.

Gently stir in the chocolate chips and any optional crushed candy canes until well combined.

Drop balls of dough onto the prepared baking sheets, leaving about two inches between each cookie.

Bake for 10-12 minutes until the edges are golden and centers are soft, then cool on sheets for 5 minutes before transferring to a wire rack.

If desired, melt white chocolate and drizzle it over cooled cookies, topping with extra crushed candy canes.