Preheat oven to 350 degrees F. Line a couple cookie sheets with parchment paper and set aside.
In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer.
In a small mixing bowl combine the flour, cream of tartar, baking soda, and salt. With the mixer on low slowly add in the dry ingredients and mix until fully incorporated. Scraping down the sides as needed. Gently mix in the dried cranberries and dark chocolate chips.
Chill the dough for 25-30 minutes, or overnight if needed. If chilling overnight, allow the dough to come to room temperature before scooping. Using a measuring spoon or a cookie scoop, scoop out even amounts of dough, about 1 1/2 tablespoons. Roll into small balls until round and smooth. Repeat until all of the dough has been used. Arrange 2 inches apart on the prepared cookie sheets.
Bake for 9-11 minutes until slightly golden brown, the cookies will still be very soft. Allow to cool 3-5 minutes on the cookie sheet before transferring to a cooling rack. Repeat with remaining cookies. Store in an airtight container for up to a week!
Notes
**Dough can be made up to a day in advance. If making in advance, I recommend scooping your cookies and arranging them in a single layer on a baking sheet prior to chilling. This way the are ready to bake when desired, just allow to come to room temperature slightly before baking.
Author: The Hearty Life
Cost: $
Course: Dessert
Keyword: Baking from Scratch, Cookies, Snickerdoodles