Preheat your oven to 400°F and line a small baking sheet with parchment paper.

Without peeling, slice two large ripe bananas in half lengthwise. Place them cut side up on the prepared baking sheet.

Roast for 15 to 20 minutes, or until the bananas are caramelized, bubbling, and lightly golden on top.

Remove from the oven and let the bananas cool slightly. Mash until mostly smooth, leaving a few small bits for texture. Set aside to cool completely before using in the dough.

In a large bowl, cream the room temperature butter, granulated sugar, and brown sugar until light and fluffy.

Add the cooled, mashed roasted bananas, egg yolks, and vanilla extract. Mix until smooth and fully combined.

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon.

Gradually stir the dry ingredients into the wet mixture until just combined.

Reserve some of the chips for later - OPTIONAL. Fold in the white chocolate chips, chocolate chips, chocolate chunks, and chopped walnuts or pecans.

Using an icecream scoop or a large tablespoon, scoop large cookie scoops onto a parchment lined pan and refrigerate for 2 hours or freeze for 1 hour or longer.

Heat the oven to 350°F and line two baking sheets with parchment paper.

Place the frozen cookie balls onto prepared baking sheets, spacing them about two inches apart.

Bake for 10 to 12 minutes, or until the edges are golden and the centers are just set.

About two minutes before the cookies are finished baking, remove the tray from the oven and gently tap it on the counter to help flatten and create crinkly edges. Press a few extra chocolate chips into the tops of the cookies, then return them to the oven to finish baking for the final two minutes.

While still warm, sprinkle with flaky sea salt if desired.

Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack.

Once fully cooled, drizzle with caramel sauce. Allow the caramel to set before serving.