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Cream together the butter, light brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
Mix in the egg and vanilla extract until just combined. Scrape down the sides of the bowl.
Mix in the flour, salt, and baking soda until almost combined then fold in the chocolate chips and candy cane pieces until just combined.
Scoop the cookie dough into 2 tbsp balls onto a parchment-lined baking sheet. Chill the cookies in the freezer for a minimum of 3-4 hours, or until frozen solid. Overnight will yield the best flavor!
When ready to bake, preheat the oven to 350°F(180°C). Bake the frozen cookies spaced at least 2 inches apart for 9-10 minutes. They will look pale and still underbaked when you pull them out but will continue to bake and firm up while cooling.
Press more candy cane pieces and dark chocolate chips to the tops. Then let the tray cool completely on a wire rack before removing and enjoy!
Store leftover baked cookies in an airtight container at room temperature for 2-3 days. Store the frozen cookie dough balls in an airtight container or ziplock bag for up to 1 month. After this time, the candy canes start to melt and disappear into the cookie dough.