1 stick butter browned and cooled to room temperature
1/4 cup white sugar
1 cup brown sugar
1 egg + 1 egg yolk
1 teaspoon vanilla
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
6 oz. dark chocolate (cut into ½ inch chunks)
1/2 cup dried cranberries
1/2 cup fresh cranberries
1/2 teaspoon good quality salt, for sprinkling on top before baking
In a medium skillet, melt butter over medium-low heat, stirring nearly continuously. Butter will melt, then begin to foam. It will then begin to turn golden brown and smell nutty. As soon at the butter begins to turn brown, take the pan off the heat, and continue to stir for about 1 minute, to ensure carryover heat doesn't continue to cook and subsequently burn the already browned butter. Transfer the browned butter to a small bowl, making sure to scrape the sides of the pan to get ALL of the butter. Cover with plastic wrap and place in the fridge for 30 minutes, or until the butter is mostly solidified but still soft.
Add the butter to a large mixing bowl. Add the sugars, and cream the butter and the sugars until fully combined, about 5 minutes on medium-high. Scrape down the side of the bowl. Continue mixing and add the egg. Add the vanilla. Scrape down the bowl with a spatula.
Combine the flour, baked soda, nutmeg, and salt in another bowl with a whisk to combine. With the machine on low, slowly add the flour mixture. Mix until just combined, taking care not to over mix. The dough may be slightly crumbly.
With a spatula, fold in the dark chocolate, dried cranberries, and fresh cranberries. Refrigerate dough for at least one hour 1 hour. Use a medium-sized cookie scoop to form cookies. Bake at 350ºF for 11 minutes, or until lightly golden brown.