In the bowl of a stand mixer with the paddle attachment, add the cooled butter, light brown sugar, granulated sugar, mashed bananas, lemon juice, egg yolk, salt, and vanilla extract. Mix everything on medium speed until the wet ingredients are fully incorporated.

In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and ground cinnamon. Add the dry ingredient mixture to the wet ingredients and mix until a soft dough forms and all the ingredients are well combined. Be careful not to overmix the dough; stop mixing as soon as the dry ingredients are fully incorporated.

Using a medium cookie scoop (2 tablespoons), drop evenly sized portions of the chilled dough onto the prepared baking sheets, leaving sufficient space between each cookie for spreading during baking. After scooping, roll each portion by hand into a smooth ball between your palms. The dough may be slightly sticky.

Chill the rolled cookies for a least an hour, or once chilled, the cookies can be frozen for baking later.  Preheat your oven to 400 °F (200°C)—line baking sheets with parchment paper or silicone baking mats. Bake the banana chocolate chip cookies in the preheated oven for about 12-15 minutes or until the edges turn golden brown and the tops are set. The centers should still be slightly soft. Once baked, remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Camila's Tips: Lightly grease the inside of the cookie scoop with cooking spray, oil, or softened butter. This will help the dough release more easily.