Chocolate chunk cookies (soft)

This blog entry is written so that in the event that I lose my piece of paper with the ingredients on it I can reproduce my favourite cookie. It would be a waste if after weeks of work I lost the recipe!!
So please forgive the lack of information.

Ingredients:

125 g Butter, Kerrigold Sußrahm (really important)
1/2 cup + 1 tbsp. Sugar*
1 tsp. Goldsaft (molasses)*
1 lrg. Egg
1 cup Flour
1/2 tsp. Baking soda (Natron, sodium bicarbonate)
1/4 tsp Baking powder
1/4 tsp. Salt
4 1/2 oz or 125 g Chocolate chunks (Rittersport each piece cut in half)
3/4 cups Dried cranberries
3 oz Walnuts

* Substitute with 3/4 cups US American style brown sugar (which is not the same as any other countries brown sugar as far as I can tell).

Method:

Beat butter and sugar until light and fluffy.
Add egg and beat until well combined.
Add Flour, baking soda, baking powder and salt and mix until combined (over mixing will make the cookie taste yucky).
Fold in chocolate chunks, cranberries and walnuts.
Cookies can be either 1 tbsp. of dough (small) or 2 tbsps. (normal). Make heaps and place in the fridge to rest and harden about 1 hour.
Set fan oven to 160 C.
Take dough out of fridge. Roll dough balls to make them evenly shaped. Press down lightly so that the edges are also a bit thick thus preventing them from burning.
Place 2 inches apart and bake for 12 - 15 minutes depending on your taste.

Notes:
Even if they are crispy when they come out of the oven after a day they become soft.