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

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

Add the eggs one at a time and incorporate the vanilla extract, mixing for another 1-2 minutes.

Sift together the flour, baking soda, and salt in a separate bowl. Gradually fold this into the wet ingredients until no flour streaks remain.

Stir in the chocolate chips and any optional add-ins like crushed candy canes.

Use a cookie scoop to drop balls of dough onto the baking sheets, spaced about 2 inches apart.

Bake for 10-12 minutes until edges are golden brown and centers are slightly puffy.

Let cool on sheets for 5 minutes before transferring to a wire rack to cool completely.

Melt white chocolate and drizzle over cooled cookies if desired; sprinkle additional crushed candy canes on top.