Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking soda, and sea salt until well combined.

In a large mixing bowl, cream the unsalted butter, light brown sugar, and granulated sugar until pale and fluffy, about 3 minutes.

Add the egg and vanilla extract to the creamed mixture and mix until fully incorporated.

Gradually add the flour mixture to the wet ingredients, stirring until just combined.

Gently fold in the white chocolate chips and crushed candy canes.

Scoop the dough onto the baking sheets, chill the cookie dough balls in the refrigerator for at least 1 hour.

Bake for 10–12 minutes or until the edges are golden brown.

Allow to cool on sheets for a few minutes before transferring to a wire rack.

Optional: sprinkle more crushed candy cane on top before cooling completely.