In a small bowl, stir together flour, bicarb soda and salt. In a large bowl, stir together the butter, white sugar and brown sugar until creamy and smooth. Stir in vanilla; then stir in eggs one at a time, beating until the mixture is creamy and well incorporated.
Gradually stir in the flour, 1/2 cup at a time, mixing well between each addition. Stir in the chocolate chips. Mix in the chopped peppermints, stirring until evenly distributed. Drop by spoonfuls onto ungreased baking trays.
Bake in a preheated oven for 9 to 11 minutes or until golden brown. Remove from oven; allow biscuits to cool momentarily on the sheets before removing them to wire racks to cool completely.