Preheat the oven to 350°F (conventional, without a fan). Line two baking sheets with parchment paper and set aside.

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, continue to soften the butter, if necessary.

Add the granulated sugar and light brown sugar to the butter in the stand mixer and mix on medium-low until a smooth paste forms. Scrape down the sides and the paddle, then mix again.

Add the egg and vanilla extract, and mix on medium speed until lightened.

Reduce the mixer speed to low and slowly add the flour mixture, one large scoop at a time. I typically use my spatula to do this. I add the next scoop as the last one has almost been incorporated. It is best not to overwhelm the dough, as cold butter doughs do not incorporate flour as readily as those made with softened or room-temperature butter.

Once the dough comes together, add the chocolate chips and frozen cranberries straight from the freezer and mix to incorporate.

Scoop using a ¼ cup cookie scoop (each of my cookies weighed between 61-65g) directly onto the prepared baking sheets, spacing them about 2 inches apart.

Bake immediately in the preheated oven for 16-18 minutes, or bake from the refrigerator for 18-20 minutes. I baked mine for 19 minutes and they were perfection. The tops will not brown, and they will only have small cracks on the surface.

Place the cookies on wire racks and allow them to cool completely.