Preheat the oven to 350 degrees.
Place a bowl on the scale and measure the flour and baking soda into the bowl, stir together and set aside.
Place the mixing bowl on the scale and measure in the sugar, molasses, vanilla and butter. Using a stand mixer with the paddle attachment, mix on low until combined. Add egg and yolk and mix until smooth. Add the flour mixture and mix on low just until combined. Add the chocolate chips, macadamia nuts and dried cranberries and mix on low just until combined.
Refrigerate the dough overnight.
Divide dough into 16 portions, about 3 tablespoons in size. Using a #24 cookie scoop makes this easier and more accurate. Place them on the baking sheets, leaving space between each,
Bake 1 tray at a time. Bake until cookies are golden brown and still puffy, and centers are still soft, about 10 to 15 minutes, rotating the baking sheet halfway through baking.
Allow the cookies to cool for a minute and then transfer them to a wire rack. If possible, allow them to cool before serving.