To make the candied pecans: preheat the oven to 375 F and toss the pecans, syrup salt and ginger together in a bowl. Spread the nuts over a greased and lined cookie sheet. Bake for about 14 minutes, turning them halfway. Let cool completely before adding to cookie dough.
To make the cookies: Preheat the oven to 350 F and line two cookie sheets with parchment paper (grease the pans first, so the parchment sticks).
Beat together the butter and brown sugar for a solid 5-7 minutes, until very light and fluffy. Add the yolks, one at a time, with the beater on. Beat for another few minutes, until well-blended. Add the flour, salt and baking soda and beat until combined. Fold in the pecans, cranberries and chocolate.
Use a 2 tablespoon cookie scoop to portion the dough and space the cookies so they have room to spread. Bake for 10 minutes.