Preheat your oven to 375 °F (190 °C). Lightly grease two baking sheets or simply line them with parchment paper.

In a large bowl, beat together the brown sugar, white sugar, and softened butter until creamy and well‑combined.

Add the egg and brandy to the butter‑sugar mixture, and beat until everything is incorporated.

In a separate bowl, combine the all‑purpose flour with the baking soda.

Stir the flour mixture into the butter mixture until just combined. Be careful not to over‑mix.

Gently stir in the dried cranberries and white chocolate chips, making sure they’re evenly spread throughout the dough.

Drop spoonfuls of dough about 2 inches apart onto the prepared cookie sheets.

Bake in the preheated oven for 8 to 10 minutes, switching racks halfway through if needed. Note: the cookies will still look slightly doughy in the center when you take them out.

Remove from the oven and let the cookies cool briefly on the cookie sheets (about 2‑3 minutes), then transfer to wire racks to cool completely.