1. Brown the butter in a light-colored saucepan over medium heat until amber and nutty, then cool for 10 minutes.

2. Whisk browned butter with brown sugar and granulated sugar until glossy.

3. Add sourdough discard and mix until combined.

4. Beat in egg, egg yolk, and vanilla extract until smooth.

5. In a separate bowl, whisk together flour, baking soda, and salt.

6. Fold dry ingredients into wet ingredients until no streaks of flour remain.

7. Gently fold in chocolate chips and dried cranberries.

8. Cover dough and chill in the refrigerator for at least 30 minutes.

9. Preheat oven to 350°F (175°C) and line baking sheets with parchment.

10. Scoop dough into 1.5 tablespoon portions and place 2 inches apart on baking sheets.

11. Bake for 10-12 minutes until edges are golden and centers are slightly soft.

12. Let cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack.

13. Store cooled cookies in an airtight container with a slice of bread for up to five days.