preheat the oven to 375°. Line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda, and fine sea salt. Set aside.
In the bowl of the stand mixer fitted with the paddle attachment, beat the butter with the sugars until creamy. Add the vanilla and beat until thoroughly mixed. Beat in the eggs one at a time.
Slowly add the flour mixture to the mixer bowl, mixing in a little at a time until the flour is well incorporated. Stir in the cranberries and white chocolate chips.
Use an ice cream scoop, about 2 tablespoons each, or 2 spoons to drop balls of dough onto the baking sheets. Bake for 8 to 10 minutes until set and golden.
Remove the cookies from the oven and immediately sprinkle them with a light dusting of grinder sea salt. Let cool on the baking sheets for about one minute, then remove them to a wire rack and let them cool completely. The cookies will keep in an airtight container at room temperature for up to five days. Makes about 30 to 40 cookies.
Here's an idea, try bittersweet chocolate chips in place of the white chocolate chips for a less sweet, more intense cookie.