Preheat the oven to 325 degrees.
Whisk the flour, baking soda, baking powder, and kosher salt together in a medium bowl.
Beat your butter, brown sugar and sugar together with your mixer on medium speed until light and creamy, about 5 minutes.
Add in the eggs and the vanilla and mix just until combined.
Turn the speed down to low and carefully add in the flour mixture just until it is combined. Stir in the chocolate chips and crusted candy canes.
With a small cookie scoop, scoop out the dough and put on to a baking sheet. Once all the cookies are scooped, refrigerate for two hours.
After being in the fridge, remove the dough from the fridge and roll each scooped cookie in your hands so they are round and smooth.
Place them on a cookie sheet two inches apart.
Bake for 14 to 16 minutes, just until the edges start turning brown. They will still look raw in the middle but the remanding heat from the cookie sheet will finish cooking them.
Let them cool on the cookie sheet for 5 to 10 minutes.