Preheat oven to 350°. In a medium bowl, combine the flour, salt, and baking soda. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and both sugars. Add the vanilla, peppermint extract, and eggs, and continue mixing until everything comes together into a smooth mixture.

With the mixer running on low, slowly add in the dry ingredients, a little at a time, and keep mixing until you have a uniform cookie dough.

Add the chocolate chips and 3/4 cup of the candy cane bits and stir until everything is evenly distributed.

Scoop the cookie dough out using a medium cookie scoop and place the dough balls on a baking sheet lined with parchment paper or a silpat. Bake for 16 minutes, rotating the tray halfway through the baking time.

When the baking time is up, remove the cookies from the oven and add a pinch of the remaining candy cane bits to the top of each cookie. The heat will melt the candy just enough to allow it to stick without making it melt or making the colors run.

Cool the cookies completely on a wire rack, then store in an airtight container or freeze them to serve later.