In the bowl of a stand mixer with paddle attachment beat butter for 2 minutes until fluffy.

Add powdered sugar and beat until smooth.

Beat in egg yolks one by one and beat until incorporated.

Add orange zest, cranberries and chocolate chips.

In a bowl combine flour, salt and cornstarch.

Add flout mixture to the bowl of the stand mixer and beat on low until flour is absorbed.

Transfer dough to a lightly floured working surface, form a ball and divide in half. If you could at this time roll each part into a 1 inch thick log. (If dough appears too sticky and you can't work with it, refrigerate for 30 minutes and then roll into logs.) Wrap each log with plastic wrap and refrigerate for at least 2 hours.

Baking the cookies:

Preheat oven to 350 F (177 C). Line two baking sheets with parchment paper.

Take cookie dough out of the fridge. Using a sharp knife, slice logs into cookies about 1/3 inch thick.

Transfer cookies to baking sheets, leaving at least 1 inch between them.

Bake cookies for 12-14 minutes, until edges are set and start to turn golden. Transfer to a cooling rack to cool to room temperature.