Preheat oven to 375F degrees. Cover two large cookie sheets with parchment paper or silicone mat.
In a medium bowl mix in the flour, baking soda and salt. set aside.
In a large bowl combine the butter (room temperature) sugar and vanilla, mix until creamy. Add the eggs and mix to combine.
Add in half of the flour mixture and stir to combine. Add the remaining flour mixture and continue to stir until the batter is uniform. Add 1 cup of chocolate chips, 1/2 cup pistachios and 1/2 cup dried cranberries and fold.
Scoop up about a tablespoon size of batter and roll into a ball. Place it 2 inches apart on the cookie sheet. Bake for 10-12 minutes or until golden brown. Remove from oven and transfer the cookies to a cooling rack for 5 minutes.
Meanwhile, melt the remaining 1 cup of chocolate chips in the microwave in intervals of 20 secs, stirring it with a silicone spatula in between until the chocolate has completely melted.
When the cookies are cooled off, dip it half way in the melted dark chocolate. Place it back on the cooling rack and sprinkle with sea salt or crushed pistachios (not both). Be sure to leave some cookies plain (not dipped in chocolate). When you can no longer dip the cookies in the chocolate bowl, scoop up the remaining chocolate into a small ziplock bag. Make a small cut in one of the corners of the ziplock bag and squeeze chocolate lines over the cookies that weren't dipped. Now you have a beautiful assortment of cookie toppings from these same batch!