Preheat the oven:

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

Combine the dry ingredients:

In a medium bowl, whisk together the flour, baking soda, and sea salt.

Cream the butter and sugars:

In a large bowl, use a hand or stand mixer to cream the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).

Add the eggs and vanilla:

Beat in the eggs one at a time, followed by the vanilla extract, until fully incorporated.

Mix in the dry ingredients:

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.

Fold in the mix-ins:

Gently fold in the dark chocolate chunks, white chocolate chips, toasted pecans, and dried cranberries (if using).

Shape the cookies:

Scoop the dough into 2-tablespoon-sized balls and place them on the prepared baking sheets, spacing them about 2 inches apart.

Bake:

Bake for 10–12 minutes, or until the edges are golden brown and the centers look slightly underbaked. Sprinkle with flaky sea salt immediately after removing from the oven.

Cool:

Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.