Preheat oven to 350F (175C) and line several baking sheets with parchment paper. Set aside.

Add butter and pecans to a medium-sized skillet over medium-low heat. Cook, stirring constantly, until butter is completely melted. Continue to stir constantly as butter sizzles, pops, and foams. Cook until butter is browned (it will likely still be foamy but you’ll likely be able to smell the toasty aroma of browned butter and the sizzling and popping will slow/stop).

Pour the butter and nuts into a large heatproof bowl and set aside (I usually place in the refrigerator to speed up the cooling process, you don’t want the butter to be cold). Allow butter to cool before proceeding.

In a separate, medium-sized mixing bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Set aside.

Mash your banana in a large mixing bowl. (Carefully) add the cooled browned butter and nuts and stir until well-combined.

Add sugars and stir well.

Add egg yolks and vanilla extract and stir until well combined.

Gradually add the flour mixture to the wet ingredients and stir until combined.

Add chocolate chips and stir until well incorporated.

Scoop dough by large, ¼-cup (95g) scoops (if you want to make the cookies smaller that’s fine, just bake for less time!) and drop on baking sheet, spacing cookies at least 2” apart.

Sprinkle cookies with coarse sugar then transfer to center rack of 350F (175C) oven and bake for 13-15 minutes, until edges are light golden brown.

Allow cookies to cool completely on baking sheet before enjoying.