Preheat oven to 375 degrees F. Position a rack in the middle of the oven. Grease two cookie sheets, or line with parchment paper.
In a medium bowl, sift together the flour, baking soda, baking powder, and salt.
In a large bowl, using a handheld electric mixer, cream the butter and sugars until light and fluffy, about 3 minutes. Add the eggs, one at a time beating until incorporated. Beat in the vanilla. Mix in the dry ingredients with the mixer on low speed until just combined. Stir
in the chocolate and candy canes with a wooden spoon.
Scoop by the heaping tablespoonful onto the cookie sheets. Bake until golden and chewy, 12 to 15 minutes. Transfer the cookies to a rack to cool. Store in an airtight container.