1-Whisk together the dry ingredients: 3 3/4 cups all-purpose flour, 1 1/2 teaspoons baking soda, and 3/4 teaspoon salt in a bowl.

2-In another bowl, cream the 1 cup unsalted butter with 3/4 cup granulated sugar and 1 cup light brown sugar until it’s light and fluffy.

3-Beat in the 2 large eggs and 1 1/2 tablespoons vanilla extract into the butter mixture.

4-Combine the dry ingredients with the wet ones, then stir in the 1 1/2 cups chocolate chips.

5-For giant cookies, scoop 1/4 cup of dough, place peppermint crunch candies in the center, wrap the dough around them, press into a muffin top pan, and sprinkle with crushed candy canes and sea salt.

6-For regular cookies, tuck one peppermint crunch candy into 1 tablespoon of dough, form into balls, roll in crushed candy canes, place on a baking sheet, and sprinkle with sea salt.

7-Bake the giant cookies for 10-13 minutes until edges are golden brown, then cool in the pan for 10 minutes. For regular ones, bake 8-10 minutes and cool on the sheet for 5 minutes.