1¾cupall purpose floursifted, scooped into measuring cup, and leveled off
1tsppink himalayan salt
1cupruby chocolate chips
1cupdried cranberrieschopped
Instructions
Preheat the oven to 350ºF. Line baking sheet with parchment paper or silicone baking mat.
Cream together the light brown sugar and softened, room temperature butter for about 5 minutes. It should be light and fluffy.
Add in the egg, vanilla, and milk. Beat to fully combine.
Fold in the sifted flour, salt, and baking soda until almost combined.
Fold in the ruby chocolate chips and chopped dried cranberries so everything is well incorporated.
Scoop dough out onto the lined baking sheet with about 2 inches of space between them (they will spread). Bake each batch for 12 minutes for chewier cookies or 15 minutes for crunchier cookies.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.