Add the butter, brown sugar and granulated sugar to a large mixing bowl. Using electric hand beaters or a stand mixer, cream the butter and sugar together for 1-2 minutes, until pale and creamy. If using a stand mixer, you may need to scrape the sides of the bowl once or twice.

Add the egg and vanilla extract to the bowl and beat once again until well combined with the butter mixture, scraping the bowl as necessary.

Add the flour and baking soda and beat on a low speed until the ingredients are just combined. Mix through the dried cranberries and chocolate chips.

Cover the bowl and chill in the fridge for at least 1 hour.

Once the dough has chilled, preheat oven to 325°F/160°c. Line 2 baking sheets with parchment paper and set aside.

Scoop the dough using a cookie scoop and roll into a ball (it doesn’t have to be perfectly round). Place the dough balls on the prepared baking sheets.

Bake the cookies for 10-12 minutes, or until light golden. The cookies will still be soft at this stage, but will firm up as they cool.

Allow the cookies to cool completely on the baking sheets.