Step 1

Mash banana really well with a fork.

Step 2

Using the fork, work the sugar into the mashed banana until well combined.

Step 3

Add in melted, but cooled, vegan butter. Whisk well with a fork to emulsify.

Step 4

Add in vanilla extract, salt, cinnamon and baking soda. Give everything a stir.

Step 5

Gradually add in flour and gently incorporate it into the wet ingredients (until no flour pockets remain) with a spatula.

Step 6

Finally fold in ¾ (60 g / 2¼ oz) of chopped chocolate into the batter (adding too much stops the cookies from spreading and renders them more fragile) and save the rest to decorate just before baking.

Step 7

Cover the mixing bowl with an upside down plate or a piece of clingfilm. Refrigerate the dough overnight (this step improves the texture of these cookies immensely).

Step 8

Line two baking trays with baking paper and preheat the oven to 175° C / 350° F.

Step 9

Divide the dough into 12 cookies (one cookie weighing approximately 45 g / 1½ oz), roll them between your palms and place 6 on each cookie tray - no need to flatten. Stick an extra 1-3 chocolate chunks into each cookie.

Step 10

Bake a tray at a time (keep the other one in the fridge) for 10-12 minutes. If you want them extra chewy, you want to underbake them a little (10 minutes). I like mine golden so I baked them for 12!

Step 11

As soon as the cookies come out of the oven, bang the entire tray against your countertop a few times - this will deflate the cookies and improve their texture.

Step 12

Leave the cookies on the baking tray (their bottoms are fragile whilst warm) until they are cool enough to handle. Gently transfer them to a cooling rack and allow them to cool down completely. Store in an airtight container for 3 days.