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1
Chop chocolate if using bars. Coarsely chop cranberries, and chop pecans if pieces are large. Set aside in bowl.
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2
Combine butter, sugar, and salt in a large bowl. Beat with a mixer on medium-high speed until fluffy, about 2 minutes.
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3
Add egg yolks 1 at a time, beating until smooth after each addition. Beat in vanilla.
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4
Gradually add flour with mixer on low, beating until almost combined. Add chocolate, cranberries, and pecans and mix until just combined.
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5
To measure flour accurately, spoon it into measuring cups, then level it off. If you dip cups into the flour and tap or shake the flour down, you'll get extra flour and the cookies may be crumbly.
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6
Transfer dough to a lightly floured work surface and divide in half. Shape each half into a log about 9 inches long. Wrap logs in plastic wrap and refrigerate until firm, about 1 hour or up to a few days.
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7
If you won't be making the cookies within the next few days, store the logs of dough in the freezer (thaw slightly before proceeding). You can even store logs in different lengths, so you can thaw enough for just a few or for a lot of cookies.
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8
Preheat oven to 350u00b0F. Line 2 sheet pans with parchment paper or grease with butter.
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9
Cut logs into 1/2-inch slices. Arrange slices on prepared sheet pans about 1/2 inch apart.
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10
Bake cookies on upper-middle and lower-middle racks of oven for 7 minutes. Switch pan positions, then bake until barely starting to brown at edges and set in middle, 6-8 more minutes.
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11
Check that cookies are done. Remove from oven or add time as needed.
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12
Transfer baking sheets to a cooling rack. Serve cookies warm or at room temperature.
