Begin by creaming the softened butter and sugar together until fluffy in a large mixing bowl using a hand mixer.
Add in the egg, mashed banana, vanilla extract and greek yogurt. Beat until combined.
Measure in the dry ingredients. The flour, baking powder, sea salt, cinnamon and chocolate chips.
With a wooden spoon slowly fold in the dry ingredients into the wet ingredients. Stop mixing the moment the last bit of flour dissapears.
Cover the cookie dough with plastic wrap and place in the refrigerator while the oven preheats.
Preheat the oven to 350 degrees F and line two stainless steel baking trays with unbleached parchment paper.
Once the oven is hot and ready shape the dough and place on the cookie sheets to bake. I like using a 1.5 tablespoon cookie scoop. Evenly space up to 12 cookies on a sheet pan at a time to bake.
Bake the cookies for 12-15 minutes until the bottoms of the cookies are golden brown and tops are nice and fluffy.
Immediately after baking use a circular cookie cutter or backside of a spatula to press in the un-even edges of the baked cookies for perfectly circular cookies.
Top the warm cookies with extra chocolate chips and flaked sea salt flakes if you prefer.
Let the cookies cool completely or enjoy warm. They are your cookies so eat them how you would like.
Store leftovers in an airtight container for up to 5 days on the countertop.
