Preparation

• In a mixing bowl, stir together the flour, cornstarch, baking soda and salt until combined. Set aside.
• In another large mixing bowl, beat together the softened butter, dark brown sugar and white sugar on a medium speed until light and fluffy.
• Using a spatula, scrape the beaten butter and sugar off the side of the bowl. Beat in one egg and the vanilla just until combined. Repeat with the remaining egg.
• Again, use a spatula to scrape off any of the butter mixture on the side of the bowl. Add a few spoonfuls of the flour mixture and beat on low until combined. Repeat until you incorporate all the flour mixture.
• Stir in the chocolate chips and crushed pretzels. Refrigerate the dough for 30 minutes. In the meantime, heat the oven to 375 degrees.
• Form the cookie dough into balls so that they're about the size of a golf ball. Place on a baking sheet lined with parchment paper or a silicone baking sheet.
• Bake for nine minutes and remove from oven. Let the cookies set for a minute or two and then use a baking spatula to move to wire racks to cool completely.
• They may look underbaked when they come out of the oven, but they'll solidify as they cool. Once cooled, store in an airtight container. Enjoy!