Line a baking sheet with parchment paper. Set aside.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In the bowl of a stand mixer, cream together the softened butter and sugars until light and fluffy. Add the vanilla extract and eggs, one at a time. Beat until well-combined.
Little by little, add the dry ingredients to the wet, until everything is combined. Add the chocolate chips and pecans, and mix until distributed throughout the dough. Gently fold in the cranberries.
Using a cookie scoop, deposit ~1 tbs sized balls of dough onto the prepared baking sheet.
Chill the dough for at least 1 hour, and up to 24 hours.
When ready to bake, preheat the oven to 375 degrees F. Line two additional baking sheets with parchment paper. Place the chilled balls of dough on these baking sheets, leaving about 2 inches between dough balls.
Bake for 12-15 minutes, or until the edges are golden brown. Allow the cookies to cool on the cookie sheets for 5 minutes before removing them to a wire rack to finish cooling complete