Preheat oven to 350 degrees. Grease a large baking sheet or line with silicone baking mat.

Use electric mixer to beat butter and sugar until smooth, about 2 minutes.

Mix in vanilla and orange juice, scraping down sides as needed. Add eggs, one at a time, again scraping down sides as needed.

In a small bowl, stir together flour, baking powder, and salt. Beat into butter mixture, about 1/2 cup at a time.

Stir in cranberries and chocolate chips.

On prepared baking sheet, spread out dough evenly into a ~1/2 inch thick rectangle that is ~14 inches x 12 inches.

Cook for 20 minutes. Remove from oven and cut long slices into dough that are about 1/2 to 3/4" apart (thinner will be crispier, thicker will be softer). NOTE: You are not moving the dough, just cutting into the dough.

Return to oven and cook for another 10 minutes.

Remove baking sheet and let cookies cool enough so that you can touch the cookies without burning yourself. Once cool, cut the slices again, to separate, and set each cookie on one side on the pan. Bake for 5-7 minutes (longer for more crispy), then flip and bake for 5-7 minutes on other side.