Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.

In a large mixing bowl, cream the softened unsalted butter with both sugars until light and fluffy.

Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract and optional peppermint extract.

In a separate bowl, whisk together the flour, baking soda, and salt, then gradually add to the wet ingredients.

Fold in the chocolate chips and crushed peppermint candies gently.

Drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes until the edges are golden and the centers are slightly soft.

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