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Preheat the oven to 350°F (skip if baking the next day).
In a large mixing glass bowl or a stand mixer, combine the softened butter, sugar, and brown sugar.
Add the egg and mix well.
Stir in the sourdough starter and vanilla extract.
Add the vinegar to the baking soda so it will get foamy and then add to the mixture.
Add the flour and salt.
Finally add the chocolate chips and cranberries, mix and place in the fridge for 15 mins or overnight.
Take out of fridge and use the ice cream scooper to scoop the dough and place on a parchment paper on top of a baking sheet.
Bake for 10-12 mins.