• ⅔ cup well-mashed very-ripe bananas  • 1 cup unsalted butter melted and cooled  • 1 cup light brown sugar packed (200g) • ⅔ cup granulated sugar (135g) • 1 large egg yolk • 2 teaspoons vanilla extract • 3 cups all-purpose flour • 2 Tablespoons cornstarch • ½ teaspoon baking powder • ½ teaspoon baking soda • ¾ teaspoon table salt • ¾ teaspoon ground cinnamon • 1 ½ cups chocolate chips (255g) • 1 cup chopped walnuts optional (115g)

Combine well-mashed banana, melted/cooled butter, brown sugar, granulated sugar, egg yolk, and vanilla extract and stir well until completely combined.

In a separate mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, and cinnamon.

Gradually add flour mixture to butter/banana mixture until completely combined (I do this in 3-4 parts).

Add chocolate chips and walnuts, if using, and stir until well-combined.

Cover bowl with plastic wrap and chill in the refrigerator for 30-60 minutes  (or up to 24 hours).

Scoop dough by 1 ½ Tablespoon-sized scoops and drop on prepared baking sheet, spacing at least 2” apart.

Bake in 350F (175C) oven for 12-14 minutes. When finished top with chocolate chips. Allow to cool for 5 minutes on baking sheet then transfer to cooling rack to cool before enjoying.