3/4teaspoonflaky sea salt (regular salt will work but cut it down to 1/2 teaspoon)
14tablespoonsunsalted butter, at room temperature
1 1/2teaspoonsvanilla extract
1 1/4cupsbrown sugar
2large eggs, at room temperature
1 1/2cupssemisweet chocolate chips, divided
1/4cupcrystalized ginger, finely chopped
Preheat oven to 375 degrees (F). Line 2 large cookie sheets with parchment paper and set aside.
In a medium-sized mixing bowl whisk together the flours, baking soda, baking powder, and sea salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment beat butter on medium speed for one minute. Add the vanilla and sugars and continue to beat on medium speed for another 3-4 minutes, or until light and fluffy. Add the eggs and beat for 30 seconds - the eggs will not be full incorporated; it's ok. Turn the mixer on low and gradually add the dry ingredients, beating just until combined. Sprinkle in 1 cup of the chocolate chips, the crystalized ginger, and the cranberries.
Scoop 1/4 cup balls of dough onto prepared baking sheets. Lightly press each cookie with the palm of your hand, then press in remaining chocolate chips, dividing them among all of the cookies evenly. Bake the cookies for 11-12 minutes, rotating the pan halfway though for even baking. Cool cookies on the pan for 5 minutes, then transfer them to a wire wrack to cool completely.