Preheat oven to 325º.
Line 2 baking sheets with parchment paper
In a medium bowl mix the flour, baking powder, baking soda, and salt. In a standing mixer fitted with the paddle beat the butter and both sugars at medium speed until creamy. Add the egg followed by the egg yolk and vanilla, beating well between additions and scraping down the side of the bowl. Beat in the dry ingredients. Add the chocolate chips and the dried cranberries and beat until well incorporated.
Spoon heaping teaspoons, or use an ice cream scooper, of the dough onto the baking sheets, 2 inches apart. Bake for 12 to 15 minutes, until the cookies begin to brown at the edges.
Let the cookies cool on the baking sheets, and then transfer them to a rack to cool completely.