Preheat your oven to 350°F. Line a cookie sheet with parchment paper or a silicone mat to prevent sticking and ensure even baking.

In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, cream together room temperature unsalted butter, light brown sugar, and white sugar on medium-high speed until light and fluffy.

Beat in the egg, orange extract, and fresh orange zest, mixing until well combined.

In a separate bowl, whisk together all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture on low speed until just combined.

Gently fold in tart cranberries and white chocolate chunks.

Use a large cookie scoop or tablespoon cookie scoop to portion the cookie dough balls. Arrange them on the prepared baking sheets, leaving enough space for spreading. Bake for 9-11 minutes until the edges are crisp and the tops of the cookies look set.

Let the cookies cool on the cookie sheet for 2-3 minutes before transferring them to a wire rack to cool completely.