First, start by preheating the oven to 350F then line a baking sheet with a silicone mat or parchment paper and set aside.
In a medium bowl or a stand mixer bowl , cream the butter and both sugars together until smooth and lighter in color. Add in the vanilla and the egg and mix again until it is well incorporated.
Add in the dry ingredients over the wet mixture, starting with the flour, corn starch, baking soda, and salt. Stir just until the flour disappears then add in the crushed pretzels and the chocolate chips, stir one last time to get those evenly distributed.
Scoop out the cookie dough using a small cookie scooper and place the dough on the prepared baking sheet, making sure to leave at least 1.5 inches between each cookie dough. You can now sprinkle some sea salt on your cookie dough if you like. Place the baking sheet in the preheated oven and bake the cookies for 8 minutes. Don't worry if they look a bit uncooked in the center, they will continue baking as they cool.
Cool the cookies on the cookie sheet for 5 minutes then transfer them to a cooling wrack and enjoy!
You can store these cookies in an airtight container at room temperature for up to 5 days.