Banana Bread-Chocolate Chunk Cookies

• 2 3/4 cups all-purpose flour (352 grams)
• 2 teaspoons cornstarch
• 1 1/4 teaspoons kosher salt
• 1 teaspoon baking soda
• 3/4 cup butter (12 tablespoons, or 1 1/2 sticks), at room temperature
• 1 1/4 cups granulated sugar (247 grams)
• 1 large egg, lightly beaten
• 2 teaspoons vanilla extract
• 1 cup well-mashed very ripe banana (from about 2 1/2 large bananas)
• 1 3/4 cups dark and milk chocolate chunks (or chopped chocolate bars)
• Flaky salt, for sprinkling

1. In a bowl, combine the flour, cornstarch, salt, and baking soda. Mix with a fork to distribute everything.
2. Cream butter and sugar together in the bowl of a stand mixer or in a large bowl with a hand mixer for several minutes, until very light and fluffy. Add the egg, vanilla, and banana. Mix to combine, then scrape down sides and bottom of bowl.
3. Add the dry ingredients and chocolate chunks. Mix just to fully combine, but then stop to avoid over-mixing. Refrigerate 1 hour, loosely covered with saran wrap.
4. Meanwhile, heat oven to 350u0b0F. Line two baking sheets with parchment paper.
5. Use a 1.5-ounce scoop to make mounds of dough on cookie sheets spaced about 3 inches apart. Sprinkle each with a big pinch of flaky salt (don't skimp-it really balances these out). Bake 14 to 16 minutes, until cookies are puffed up, starting to turn golden around the edges, and the middles look set. Let cool on trays a few minutes, then transfer to cooling racks. Repeat with remaining batter.

flour, cornstarch, kosher salt, baking soda, butter, sugar, egg, vanilla, wellmashed very ripe banana, milk chocolate, flaky salt

Taken from food52.com/recipes/80855-banana-bread-chocolate-chunk-cookies (may not work)