1/2 cup packed brown sugar
1/3 cup plus 1 tablespoon sugar
9 tablespoons butter
1 extra-large egg
1/2 teaspoon vanilla extract
2 tablespoons minced ginger
1 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 pound chocolate chips
1/2 cup dried cranberries

Pre-heat oven to 325 degrees. In the bowl of a stand mixer fitted with paddle, cream together sugars and butter. Add egg, vanilla and ginger and mix until combined. In a large bowl, combine flour, salt and baking soda. In a second large bowl, combine cranberries and chocolate chips. Starting with flour, alternate flour and cranberry mixtures until dough is thoroughly combined. Using a tablespoon, portion cookie dough 2 inches apart onto ungreased bake sheet (you can line with parchment, if you like). Bake for 8-12 minutes, or until cookies are golden brown and underside is the same. They will feel moist on top, but will harden as they cool. Let cookies cool on bake sheet for 5 minutes, then remove to a rack to finish cooling.