Preparation

• Preheat your oven to 350°F (175°C).
• In a bowl, mash the ripe banana until smooth, leaving just a few small chunks for texture.
• In a separate bowl, cream together the softened butter, brown sugar, and granulated sugar. Mix on medium speed for about 2-3 minutes until light and fluffy.
• Beat in the egg and vanilla extract, then gently fold in the mashed banana until evenly combined.
• In another bowl, whisk together the flour, baking soda, and salt for about 30 seconds to ensure uniform mixing.
• Gradually add the dry ingredients to the wet mixture, using a spatula or wooden spoon, until just combined; be careful not to overmix.
• Fold in the chocolate chips until they are evenly distributed throughout the cookie dough.
• Using a tablespoon, drop rounded balls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart to allow for spreading.
• Bake for 10-12 minutes or until the edges are golden brown and the center appears set.
• Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.