Ingredients:

  • 1/2 cup (115g) ripe banana, thoroughly mashed
  • 1/2 cup (113g) unsalted butter, melted and slightly cooled
  • 3/4 cup (150g) light brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 2 tsp vanilla extract
  • 1 large egg yolk
  • 2 cups (250g) all-purpose flour
  • 1 tbsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1/2 tsp ground cinnamon
  • 1 1/4 cups (210g) semi-sweet chocolate chips

Instructions:

  1. In a large mixing bowl, mash the 'cheetah-spotted' banana until it reaches a smooth liquid consistency with no large lumps.
  2. Whisk the melted butter, light brown sugar, and granulated sugar into the banana mixture until glossy and the sugar begins to dissolve.
  3. Add the egg yolk and vanilla extract. Whisk vigorously for approximately 30 seconds to emulsify the fats and fruit sugars.
  4. Sift the all-purpose flour, cornstarch, baking soda, salt, and cinnamon directly into the wet ingredients.
  5. Using a silicone spatula, gently fold the dry ingredients into the wet mixture until just combined and no flour streaks remain.
  6. Fold in the semi-sweet chocolate chips, reserving a small handful for topping if desired.
  7. Scoop approximately 1.5 to 2 tablespoons of dough per cookie onto prepared baking sheets and bake at 350°F (175°C) for 10-12 minutes or until edges are mahogany-colored.