Banana Bread Cookies Without Eggs for Busy Nights

Instructions:

1. Start by whisking your 315g of flour, 8g of cornstarch, 5g of cinnamon, 5g of baking soda, and 3g of sea salt in a medium bowl. You want the cinnamon and baking soda perfectly distributed. If you get a clump of baking soda in a finished cookie, it’s a bitter surprise no one wants. Set this dry mix aside while you deal with the wet stuff.
2. In a large bowl, whisk the 170g of melted unsalted butter with 200g of dark brown sugar and 50g of granulated sugar. Whisk it hard for about a minute. You’ll see it change from a grainy mess to a smooth, shiny ribbon. This is where the magic starts. Add the egg yolk and 10ml of vanilla extract, then fold in your 225g of mashed bananas. It might look a little curdled at this stage - that's totally normal.
3. Add the dry ingredients to the wet. Use a spatula and stop the second you see the last streak of white flour disappear. Over mixing here is the enemy; it develops gluten and turns your cookies into rubber balls. Finally, toss in the 170g of chocolate chips and 60g of chopped walnuts. These add that essential shatter and crunch.
4. Scoop rounded tablespoons onto your prepared tray. Bake at 175°C (350°F) for exactly 10 minutes until the edges are golden and the centers look slightly underbaked. They will firm up as they cool. If they look done in the oven, they will be hard as rocks once they cool down. Let them sit on the pan for 5 minutes before moving them.