Peppermint Chocolate Chip Cookies

1 Using a stand mixer or a hand mixer, cream together the butter and both sugars in a bowl until incorporated.
2 Next, add in the egg and vanilla extract. Mix well.
3 Add in the flour (spoon & leveled), baking soda, and sea salt. Mix.
4 Pour in the chocolate chips, white chocolate chips, and crushed candy canes and make sure to spread throughout the dough as evenly as you can using a rubber spatula.
5 Cover the bowl and store in the fridge for 30 minutes and up to 24 hours. I did mine for 30 minutes and they turned out amazing!Y You CAN bake right away, your cookies with just be a little flatter and spread more.
6 Preheat oven to 375F degrees. Once the cookies are chilled, scoop out the dough with a scooper or a spoon and make into 20-24 cookies.
7 Bake for 11-15 minutes depending on the size. You'll want the outsides set and the middle still a little bit underdone. Let them cool on the baking sheet for 5-10 minutes. Sprinkle with flakey sea salt.
8 Cool the cookies on a cooling rack & ENJOY!