Ingredients
Equipment
Method
- Heat the oven to 350°F.
- Line two 18x13-inch rimmed baking sheets with parchment paper.
- In a large bowl, beat the butter, brown sugar, and granulated sugar until creamy, about 2 minutes.
- Beat in the egg yolk, mashed banana, and vanilla until combined.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Stir the dry ingredients into the banana mixture just until no dry streaks remain.
- Fold in the chocolate chips.
- Cover and chill the dough for 1 hour.
- Scoop the dough into 1 1/2-tablespoon portions onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10 to 13 minutes, switching the sheets’ rack positions and rotating them front to back halfway through, until the edges are set and lightly browned.
- Let the cookies rest on the baking sheets for 5 minutes.
- Transfer the cookies to a wire rack to cool.
Notes
For evenly baked cookies, switch the sheets’ rack positions and rotate them front to back halfway through baking. Store in an airtight container in the refrigerator for up to 4 days; freezer-friendly. For a dairy-free option, use dairy-free butter and semisweet chocolate chips.
