Peppermint Chocolate Chip Cookies

• Whisk together flour, baking soda and salt in a medium-sized bowl. Set aside.
• Add melted butter and brown sugar to a large bowl then beat with an electric mixer for 1 minute.
• Add the vanilla, egg and egg yolk then beat until incorporated.
• Reduce mixer speed to low then add dry ingredients to wet, mixing until almost combined and flour is still visible.
• Turn the mixer off then use a wooden spoon to mix in 3/4 cup of chocolate chips and 1/3 cup of crushed candy canes until both are evenly distributed. Do not overmix.
• Using a large, 2.5 Tablespoon-sized cookie scoop, scoop cookies onto parchment lined baking sheets, spacing cookie balls 2 inches apart.
• Cover baking sheets with plastic wrap then chill in the refrigerator for a minimum of 4 hours or up to 2 days. (Mine chilled overnight.)
• Preheat the oven to 350F.
• Remove plastic wrap from baking sheets then bake for 11 to 12 minutes or until the cookie edges are set but the centers are still soft. Avoid overbaking.
• Remove cookies from oven then press remaining chocolate chips and crushed candy cane into the tops of warm cookies.
• Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack.
• Store cookies in an airtight container at room temperature up to 5 days.