Preheat oven to 350° F. Line 2 baking sheets with parchment paper. Place oven rack at the top 1/3 of the oven.
In small bowl add dried cranberries and hot water. Let steep for 10-15 minutes. Cranberries should plump up. Drain water and set aside.
In mixing bowl, combine butter and brown sugar. Beat at medium high speed for 3 minutes. The mixture should look light and fluffy. Add sugar, egg, egg yolk and vanilla extract to brown sugar mixture. Beat at medium speed until well incorporated or about 1 minute.
Add flour, corn starch, baking powder and salt to brown sugar mixture. Beat at low speed until just combined. Add chocolate morsels and cranberries and stir into mixture gently.
Using a 1-inch cookie scooper, drop dough onto parchment paper lined baking sheet about 2 inches apart. Bake 1 baking sheet of cookies for 10 – 12 minutes. Cookies may seem under baked but this helps to achieve chewy cookies. Let cookies cool on baking sheet for 3-4 minutes. Gently remove the cookies from the baking sheet and place them on wire rack to finish cooling.
Notes
Note: Only cook one baking sheet of cookies at a time.