Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Melt approximately ½ cup of unsalted butter in a microwave-safe bowl until liquefied, then let cool slightly.

Whisk together both the brown sugar and granulated sugar with the melted butter until smooth and glossy.

Add the vanilla extract, salt, and orange zest, stirring until fully blended.

Incorporate the two room-temperature eggs, one at a time, ensuring they are well mixed after each addition.

Sift in the all-purpose flour and baking soda, gently folding until just combined without overmixing.

Fold in the white chocolate chunks and chopped dried cranberries, and walnuts if desired, mixing until evenly distributed.

Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour to enhance chewiness.

Scoop the dough into 1.5-ounce balls and place them on the prepared baking sheets, spaced 3 inches apart.

Bake for 8-10 minutes until golden around the edges but still soft in the center.

Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.