In a bowl whisk together flour, baking soda, cornstarch and salt. Set aside.
Using your stand mixer fitted with paddle attachment or using your hand mixer, beat butter and
SPLENDA® Brown Sugar Blend till smooth and creamy, around 2-3 minutes.
Add egg, egg yolk, vanilla extract and mix till well combined.
Now add the flour mix in parts and mix till well combined.
Fold in the dark chocolate chips and dried cranberries.
Wrap the dough in a cling sheet and refrigerate for 30 minutes.
Preheat oven to 350 F degrees. Line 2 baking sheets with parchment paper and set aside.
After 30 minutes, take out the dough from the refrigerator and make 18 cookie balls out of it. I used 2 oz of dough per cookie and got 18 cookies out of the entire dough.
Place the cookie on the prepared baking tray. Leave some space between each cookie.
Bake at 350 F degrees for 11 minutes.
Take out of the oven and let the cookies cool down in the baking sheet for 10 minutes before transferring them on to a wire rack to cool completely.