Chocolate Chip Pretzel Cookies

Preheat the oven to 375°F, and line 2 baking sheets with parchment paper or Silpat mats.

In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.

In a large bowl, use a wooden spoon or spatula to combine the butter/margarine with the two sugars until well-combined. Stir in the vanilla extract.

In a small bowl, whisk together the 2 tablespoons of milk with the cornstarch, until the cornstarch has dissolved. Add that to the butter-sugar mixture, stirring until combined.

Add the flour mixture, and stir until well-combined. Stir in the mini chocolate chips and the crushed pretzels.

Use a small ice cream scoop to measure out the cookie dough onto the lined baking sheets, keeping the cookies about 2 inches apart (I usually bake 9-12 cookies per sheet).

Bake at 375°F for 9-10 minutes, until the cookies are slightly set with slightly golden edges.

Cool on a rack before enjoying!