In a large mixing bowl, combine the melted butter, brown sugar, granulated sugar, vanilla extract, salt, and orange zest. Mix until well combined.

Whisk in the eggs one at a time, mixing until smooth and fully incorporated.

Stir in the flour and baking soda just until combined—do not overmix.

Gently fold in the white chocolate chips, chopped dried cranberries, and walnuts if using.

For best texture and flavor, chill the cookie dough for 1 to 2 hours or overnight.

Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.

Roll the dough into 1.5-ounce balls (about 43 grams each) and place on the prepared baking sheets, spacing 3 inches apart.

Bake for 8 to 10 minutes, rotating pans halfway through, until the edges are golden and the tops are just set.

Allow cookies to cool on the pan for 1 minute, then transfer to a wire rack to cool completely.