Preparation Steps

• In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
• In a large bowl, whisk the melted butter with brown sugar and granulated sugar until combined.
• Add the egg and vanilla extract to the butter mixture and whisk until well combined. Stir in the mashed bananas.
• Fold the dry ingredients into the banana mixture until just combined.
• Fold in the chocolate chips until evenly distributed.
• Cover the dough and refrigerate for at least 2 to 3 hours, preferably overnight for better flavor.
• Preheat the oven to 350°F (176°C) and line a baking sheet with parchment paper or a silicone mat.
• Scoop 2 tablespoon-sized balls of dough onto the prepared sheet, optionally pressing extra chocolate chips on top. Work quickly as dough can get sticky.
• Bake for 10 to 12 minutes until cookies look done in the center. Remove early for chewy texture or longer for cakey cookies.
• Cool cookies on the baking sheet for 5 minutes, then transfer to a cooling rack. Twist parchment paper slightly to help release them if they stick.
• Store cookies in an airtight container with parchment between layers. Best eaten within 4 to 5 days.