Make the brown butter. You can skip this step and use softened butter to mix with sugars, but brown butter does give a creamier and caramel flavor to cookies. Melt butter in a small sauce pot or pan until it starts to become brown. Remove from the heat, let cool and pour into a large mixing bowl.
2 sticks butter
Add sugars, blend with an electric mixer on medium and follow with egg yolk. Blend.
½ cup granulated sugar, 1 cup brown sugar, 1 large egg yolk
Add flour, lemon zest, vanilla, salt, baking soda. Blend on low and finally stir in chocolate chunks and cranberries. Refrigerate the batter for 10 minutes.
2 cups all-purpose flour, 1 lemon, 1 teaspoon baking soda, 2 teaspoons vanilla extract, ¾ teaspoon salt, 1 cup white chocolate chips or chunks, ½ cup dried cranberries
Scoop about 1 ½ - 2 tablespoon size of the dough into balls, place on a baking sheet, and press slightly to flatten. Arrange more chocolate chunks and cranberries on top and bake for 8 minutes at 375ºF.
You will need to scoop and bake in batches, refrigerating the dough in between the baking.