Directions

1. Mash ripe banana and add to a mixing bowl with Clebby’s Vegetable Oil, light brown sugar, egg yolk, and vanilla extract.
2. Whisk to combine. Add all-purpose flour, baking soda, cinnamon, and salt. Whisk to combine until the flour is just mixed in. Fold in ¾ cup of chocolate chips.
3. Cover the mixing bowl with plastic and place in the fridge for at least one hour, but preferably 24 hours.
4. Portion the dough with a cookie scoop and place on a parchment-lined baking sheet spacing the cookie dough out a couple of inches apart. Top each cookie dough with a few more chocolate chips.
5. Preheat oven to 350°F.
6. Bake for 10-12 minutes, the center will still be slightly underbaked and the edges will be browned and crisp. Sprinkle with flakey sea salt and let cool on the baking sheet before serving.