Melt butter over medium-low heat in a medium skillet, stirring nearly continuously. Butter will melt, then begin to foam. It will then begin to turn golden brown and smell nutty. As soon as the butter begins to turn brown, take the pan off the heat and continue to stir for about 1 minute to ensure carryover heat doesn’t continue to cook and subsequently burn the already browned butter.

Transfer the browned butter to a small bowl, scraping the sides of the pan to get ALL of the toasty brown butter bits. Cover with plastic wrap and place in the fridge for 30 minutes or until the butter is solidified but still soft.

Add the butter to a large mixing bowl. Add the sugars, and cream the butter and the sugars until fully combined, about 5 minutes on medium-high. Scrape down the side of the bowl.

Continue mixing and add the egg. Add the vanilla. Scrape down the bowl with a spatula. Combine the flour, baked soda, nutmeg, and salt in another bowl with a whisk to combine. With the machine on low, slowly add the flour mixture. Mix until just combined, taking care not to over-mix. The dough may be slightly crumbly. Fold in the dark chocolate, dried cranberries, and fresh cranberries with a spatula. Refrigerate dough for at least one hour 1 hour, or up to 5 days.

Use a medium-sized cookie scoop to form cookies. Sprinkle a light amount of sea salt on top. Bake at 350ºF for 11 minutes or until lightly golden brown.

Cool completely before storing. Enjoy!