Begin by mashing 2-3 ripe bananas in a large mixing bowl until smooth, ensuring there are no large lumps.

Next, mix in ⅓ cup of melted vegetable oil or butter along with 1 cup of light brown sugar until the mixture becomes glossy and well-combined.

Add 1 large egg yolk and 1 teaspoon of vanilla extract to the banana mixture. Stir gently until everything is incorporated.

In a separate mixing bowl, whisk together 1 cup of all-purpose flour, ½ teaspoon of baking soda, ½ teaspoon of cinnamon, and a pinch of salt.

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Gently fold in ½ cup of chocolate chips, ensuring they are evenly distributed throughout the dough.

Allow the cookie dough to rest at room temperature for about 15 minutes.

Scoop tablespoons of dough onto parchment-lined baking sheets, leaving space between each scoop.

Bake in the preheated oven for 10-11 minutes, or until the edges are golden.

After baking, allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack.