In a large mixing bowl, combine the melted butter with the sugar, brown sugar, vanilla, salt and zest.

Whisk in the eggs until thoroughly combined.

Add the flour and baking soda, stirring just until the dry ingredients are incorporated.

Stir in the white chocolate chunks, cranberries, and walnuts.

If possible, let the dough rest in the refrigerator for one or two hours, or even better, overnight.

Preheat the oven to 375 degrees F. Position the racks to the lower and upper thirds of the oven.

Remove the dough from the refrigerator if rested. If cold and firm, allow it to soften a few minutes.

Roll into 1.5oz (43g) balls and place 3 inches apart on a parchment lined baking sheet.

Bake until golden brown on the edges and no longer wet on top, about 8-10 minutes. Be careful not to overbake.

Rotate the pans from top to bottom and front to back halfway through the baking time to ensure even baking.

Remove from oven. Let cookies rest on pan one minute before transferring to a cooling rack. Cool thoroughly before storing.

May be kept in an airtight container for several days.

Makes about 33 cookies.