Place the butter in a medium saucepan over medium heat. Allow it to melt completely.

Continue cooking the melted butter, stirring frequently. It will begin to foam before turning golden and developing toasted brown specks on the bottom of the pan.

Once the butter smells nutty and has reached a golden-brown color, immediately remove it from the heat. Transfer it to a heat-safe bowl and allow it to cool for about 20 minutes, or until close to room temperature.

In a large mixing bowl, whisk the cooled brown butter, brown sugar, and granulated sugar until smooth and glossy.

Add the egg yolk, mashed ripe banana, and alcohol-free vanilla extract. Whisk until thoroughly combined.

In a separate bowl, whisk together the flour, baking soda, kosher salt, and ground cinnamon.

Add the dry ingredients to the wet mixture. Fold gently until a soft cookie dough forms and no large streaks of flour remain.

Fold in the chocolate chips or chunks, distributing them evenly throughout the dough.

Cover the bowl and refrigerate the dough for at least 1 hour. For deeper flavor, the dough can be chilled for up to 24 hours.

When you're ready to bake the Banana Bread Chocolate Chip Cookies, preheat the oven to 350°F (175°C). Line large baking sheets with parchment paper.

Scoop approximately 2 tablespoons of dough for each cookie and roll gently into balls. Arrange them several inches apart on the prepared baking sheets.

Bake for 10–12 minutes, or until the edges look set while the centers remain slightly soft.

Immediately after removing the baking sheet from the oven, carefully tap it once or twice against a heat-safe counter or stovetop. This helps the cookies settle and creates attractive rippled edges.

Sprinkle the warm cookies lightly with flaky sea salt.

Leave them on the baking sheet for about 5 minutes before transferring to a wire rack to cool.