In a small saucepan, melt the unsalted butter over medium heat, stirring often. Cook until it turns golden brown and has a nutty aroma. Remove from heat and let it cool slightly.

In a large bowl, combine the mashed bananas, brown sugar, egg, and vanilla extract. Whisk until smooth.

Pour the cooled brown butter into the banana mixture and stir well to combine.

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

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

Gently fold in the chocolate chips until evenly distributed.

For best results, cover the dough and chill it in the refrigerator for 30 minutes.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving space between each cookie. Bake for 10-12 minutes or until lightly golden brown.

Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.