Preheat oven to 350° degrees. Line a cookie sheet with parchment paper. Set aside.
Add the 2 bananas to a small bowl. Using a fork, mash them up and set aside. They will turn brown if you plan on letting them sit too long. To prevent this, add a little lemon juice to the mixture.
In a large mixing bowl, add in the butter, granulated sugar, and brown sugar, Beat with a hand mixer on medium until light and fluffy.
Add in the mashed bananas and vanilla extract. Beat just until the bananas are worked in.
In a medium bowl, add in the flour, baking soda, salt, and cornstarch, Whisk to combine.
Add the dry ingredients to the wet mixture and mix until the flour is worked into the cookie dough.
Set aside ⅓ cup of the milk chocolate or semi-sweet chocolate chips.
Stir in the remaining chocolate chips to the cookie dough.
Using a 1 ½ tablespoon cookie scoop, scoop the cookies onto the prepared cookie sheet spacing them 2 inches apart.
Add 3 to 4 chocolate chips from the reserved ⅓ cup to the tops of each ball of cookie dough.
Place into the oven and bake for 10-12 minutes or until the edges are golden brown. Let cool on the cookie sheet for 5 minutes before transferring them to a cooling rack or a paper towel lined counter.