INSTRUCTIONS

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
2. In a small saucepan over medium heat, brown 1 stick of butter stirring occasionally, until milk solids start to form at the bottom of the pan, about 5-7 minutes. Once the butter reaches a golden brown color, remove from the heat.
3. In a bowl or stand mixer, add the other stick of softened butter, browned butter and coconut sugar. Mix until fluffy, about 4 minutes on medium speed. Add banana, cinnamon, and vanilla, mixing for another 2-3 minutes until banana is smooth and incorporated throughout.
4. Combine flour, baking soda and salt together in a bowl. Slowly add the dry ingredients into the mixer, mixing until just combined. Add in chopped chocolate, folding with a spatula to combine with the batter.
5. Measure 2 tablespoon scoops of dough onto the parchment lined baking trays, leaving space for the batter to spread.
6. Bake for 18-20 minutes. Remove and smack the baking tray on the counter a few times to flatten out the cookies (very important!!). Sprinkle with flakey sea salt and let cool.

Store in an air tight container or freeze for up to 6 months