In the bowl of a stand mixer cream together the butter and sugars. Scrape down the side of the bowl, then add the egg and vanilla. Beat again until combined.
In a small bowl whisk together the flour, salt and baking soda. Add to the butter mixer and stir just until combined. Add in the cranberries, 3/4 cup chocolate and almonds and stir until they are mixed in.
Scoop cookies onto a parchment lined cookie sheet. Press the extra chocolate chips in the tops of the cookies.
Bake for 12-14 minutes, or until the edges are set.
Sprinkle the tops of the cookies with sea salt right as they come out of the oven.
Allow to cool a few minutes on the pan before transferring to a cooling rack.
Store in an airtight container at room temperature.
The calories shown are based on the recipe making 24 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**