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First brown the butter in a saucepan over medium heat until golden and nutty. Let it cool for 10–15 minutes.
In a bowl, mash the banana then whisk it with the brown sugar and white sugar. Then add the cooled brown butter and egg yolk.
Fold in the flour, baking soda, and salt, then fold in the chocolate chips.
Portion the dough into 60–65g portions (about 3 tbsp each), then cover and refrigerate for at least 2 hours. Overnight is best for deeper flavor and thicker cookies (less spreading).
Once ready to bake, preheat the oven then bake the chilled dough portions at 350F (180C) for 9–12 minutes, until the edges are lightly golden and the centers still look a little soft.
Let them cool on the baking sheet for 5–10 minutes to finish setting