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1
Line a baking sheet with parchment paper.
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2
In the bowl of a stand mixer fitted with the paddle attachment, beat together the softened butter, brown sugar and granulated sugar until pale and fluffy - about 3-4 minutes; be sure to scrape down the sides of your bowl every minute or so.
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3
Next add in your eggs and vanilla; beat until fluffy - about 2-3 minutes, again scraping down the bowl every minute or so.
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4
In a separate bowl, whisk together flour, cocoa powder, baking soda, salt and cornstarch until combined. Add half of the dry ingredients to the wet and beat on low until just combined. Scrape down the sides of your bowl and add the second half of the dry ingredients; Beat on low until combined. Scrape down the sides of your bowl again and add in your chocolate chips and marshmallows. Beat on low until evenly distributed throughout the batter. Scrape down the sides of your bowl and remove any excess batter from the paddle attachment.
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5
Use a large cookie scoop to scoop out 18 equally sized cookies onto one of your prepared baking sheets. Cover with plastic wrap and allow your dough to sit in the refrigerator overnight.
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6
Once your dough has chilled, you can either bake off all the dough at once, or feel free to bake off just as many as are desired and save the other dough balls for another day by placing them in a freezer safe bag, and putting them in the freezer for up to 4 months. I do this all the time with my cookie dough so that I can just bake off a few at a time and they are always super fresh.
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7
When you are ready to bake your cookies, preheat your oven to 350F degrees. Distribute your cookie dough balls between three parchment lined baking sheets - 6 cookies per sheet, leaving a couple of inches between each cookie as they will spread.
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8
Sprinkle the tops with a few flakes of sea salt and top with one pretzel each (or more if you want). Place in the oven 1 sheet at a time and bake for 11-13 minutes or until the edges are set, and the tops are crackling.
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9
Remove from oven and allow to cool for at least five minute.
