Banana Chocolate Chip Cookies

1 . Stage

Arrange racks in upper and lower thirds of oven; preheat to 375º. In a large bowl, mash banana; set aside.

2 . Stage

In a small pot over medium heat, melt butter. Once melted, reduce heat to medium-low and continue to cook, watching closely and stirring occasionally, until butter simmers and starts to turn golden. Once simmering stops and butter is golden and smells nutty, about 5 minutes, remove from heat.

3 . Stage

Transfer butter to bowl with banana. Add brown sugar and granulated sugar and whisk to combine. Add egg yolks and vanilla and vigorously whisk until mixture is lighter in color and slightly fluffier. Add flour, kosher salt, and baking soda. Using a rubber spatula or wooden spoon, mix until incorporated and no dry spots remain. Fold in pecans and chocolate.

4 . Stage

Working in batches and using a 1-oz. scoop (about 2 tbsp.), drop dough onto 2 parchment-lined baking sheets, spacing about 2" apart (about 9 cookies per sheet). Sprinkle tops with sea salt.

5 . Stage

Bake until cookies are golden brown and wrinkled on top, 10 to 12 minutes. Let cool slightly on sheets, then transfer to a wire rack and let cool completely. Repeat with remaining dough.

6 . Stage

Make Ahead: Cookies can be made 3 days ahead. Store tightly covered at room temperature.