Cranberry Chocolate Chip Cookies

1. Preheat oven to 350F. Whisk together flour, salt and baking soda in a bowl.

2. Put butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until pale and fluffy, about 2 minutes. Scrape sides. Reduce speed to low and add salt, vanilla and eggs; mix until combined, scraping sides as needed, about 1 minute. Add flour mixture; mix until just combined. Stir in chocolate chips and cranberries.

3. Drop heaping tablespoons of dough onto baking sheets lined with parchment paper (or Silpats), spacing 2 inches apart. Bake cookies until centers are set and edges are golden, about 10-12 minutes. Rotate sheets halfway through.

4. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week; frozen for up to 3 months.