Chop the chocolate if using bars. Coarsely chop the cranberries, and chop the pecans if pieces are large. Set aside in a mixing bowl.

Combine the butter, sugar, and salt in a large mixing bowl. Beat with a hand mixer on medium-high speed until fluffy, about 2 minutes.

Add the egg yolks one at a time, beating until smooth after each addition. Beat in the vanilla.

Gradually add the flour with the mixer on low, beating until almost combined. Add the chocolate, cranberries, and pecans and mix until just combined.

Transfer dough to a lightly floured work surface and divide in half. Shape each half into a log about 9 inches long. Wrap logs in plastic wrap and refrigerate until firm, about 1 hour, or up to a few days.

Preheat the oven to 350°F. Line two baking sheets with parchment paper or grease with butter.

Cut the logs into 1/2-inch slices. Arrange slices on the prepared baking sheets about 1/2-inch apart.

Bake the cookies on upper-middle and lower-middle racks of oven, switching pan positions halfway through cook time, until barely starting to brown at edges and set in middle, 13-15 minutes.

Check to see that cookies are done. Remove from oven or add time as needed.

Transfer baking sheets to a cooling rack. Serve cookies warm or at room temperature.