Preheat the oven to 180°C (350°F). Line 2 baking trays with baking paper.

Melt 90 grams of the white chocolate in a double boiler, then cool slightly.

Using an electric mixer, beat the room-temperature butter, egg, both sugars, and vanilla until creamy and pale.

Beat in the melted and cooled white chocolate until well combined.

Stir in the flour, baking powder, cranberries, nuts, and remaining white chocolate chunks to make a stiff dough. Reserve a few pieces of white chocolate and cranberries if you want to press them on top (optional).

Using a tablespoon measure, drop small mounds well-spaced on the lined baking sheets (allow room for spreading).

Bake for 10-12 minutes, checking from 10 minutes. They're ready when light brown around the edges but still pale in the centres.

Allow the cookies to cool for 1-2 minutes on the tray, then transfer to a cooling rack immediately. This prevents carry-over cooking.