• Brown the butter. Place the butter into a thick bottomed pan over a low-medium heat until it has melted and starts to bubble and foam. Turn the temperature to low and gently simmer, stirring occasionally, until all the milk solids get nice and toasty brown. You should see lots of brown crumb-looking bits at the bottom of the pan. It is best to do this low and slow (around 15 minutes) and don’t be shy, we really want to develop the flavour of the butter here. Once you have browned your butter tip it into a mixing bowl and allow it to cool to around room temp (it’s ok if it’s a little warm just not hot).
• Using the paddle attachment of your stand mixer or a wooden spoon, beat both the sugars into the browned butter.
• Beat in the egg until fully incorporated.
• Fold through the flour, baking powder and salt until just incorporated then mix in the roughly chopped chocolate, banana chips and smashed banana.
• The dough will be a little sticky at this point so place it in the fridge for around 30 minutes or until it has chilled enough to roll into balls. Roll the dough into 10 equal sized balls and place onto a tray lined with baking paper. Wrap the tray with glad wrap and pop into the freezer overnight.*

The following day

• Preheat the oven to 190°C (170°C fan bake).
• Place the frozen cookie balls onto a large tray lined with baking paper (they will spread so make sure to give them space, you may need 2 trays)
• Bake the cookies for approximately 18 minutes or until they are golden and crispy around the edges.
• Allow to cool completely on the tray then enjoy! Although I am a big lover of eating cookies warm, these actually taste better once completely cooled! When warm the banana chips will be a little chewy however once cooled they go back to being crispy! YUM!