Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.

In a bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.

In a stand mixer (or with a hand mixer), cream the softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 2–3 minutes.

Add eggs one at a time, scraping the bowl between additions. Mix in vanilla.

Reduce mixer speed to low. Add the dry ingredients and mix just until combined — stop when you see no streaks of flour.

Fold in dried cranberries, toasted walnuts, and chocolate chunks with a spatula.

Optional but recommended: chill the dough for 30 minutes.

Scoop 2-tablespoon portions onto prepared sheets, spacing about 2 inches apart. Lightly press extra chocolate chunks onto tops for a prettier finish.

Bake 10–12 minutes, rotating pans halfway through. Cookies should be golden at the edges with centers that still look slightly soft.

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