Heat oven to 350°F; parchment-line two sheets. Beat butter and sugars creamy; add egg, vanilla, and zest.

Whisk flour, baking soda, and salt; mix into butter just until combined. Fold in cranberries and chips.

Form 24 rounded portions, 2 inches apart; slightly flatten very tall mounds.

Bake one sheet at a time 10 to 11 minutes until edges light gold and tops lose wet shine.

Cool on sheets 5 minutes; transfer to racks. Let chocolate firm completely before packing.