Line two baking sheets with baking parchment.
In a large mixing bowl, cream together the butter and sugar until light and pale.
Stir in the chocolate chips, dried cranberries, and pistachios.
Gradually stir in the flour and baking powder and mix to form a dough.
Divide the cookie dough, in half. They split each half into 10. Giving you 20 pieces in total. Roll each piece to form a ball then put the balls on to the baking trays, leaving space between each.
Gently flatten each bowl until around 1cm thick and smooth out any cracked edges.
Place the baking sheets in the fridge for at least one hour.
Preheat oven to 160C/320F.
Bake the chilled cookies for about 15 - 20 minutes. They will be pale gold and firm to touch. Remove from the oven and leave for 10 minutes to cool before transferring to a wire rack to completely cool.