In a large bowl beat the butter and sugar until fluffy.
Beat in the egg, egg yolk and vanilla.
With the mixer on low speed carefully beat in the flour, baking soda and salt.
Mix in the chocolate chips and dried cranberries.
Cover the bowl with plastic wrap and refrigerate for at least 3 hours, or up to 48 hours.
When ready to bake, preheat the oven to 350F degrees. Line cookie sheets with parchment or silicone baking mats.
Remove the dough from the fridge and form the dough into balls with about 1.5 tablespoons of dough each (a little smaller than a golf ball in size, I like to use a cookie scoop for this). Place the dough on a cookie dough balls about 2 inches apart on the lined cookie sheets. If the dough is too hard to form into balls, let it sit on the counter at room temperature for 10-15 minutes first.
Bake for 9-11 minutes, or until the tops look just set. Remove from the oven and optionally place a few extra chocolate chips on the top of each cookie.