In a skillet over medium heat, melt unsalted butter, then add chopped pecans. Toast for about 4–5 minutes until lightly golden and fragrant. Set aside to cool slightly.

In a saucepan, melt more unsalted butter over medium heat, swirling until it turns a deep amber color with a nutty aroma, about 5–7 minutes. Cool slightly.

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

Add brown and granulated sugars to the browned butter, mix together, then incorporate the vanilla extract, bourbon, and eggs one at a time.

Fold the dry mixture into the wet batter until just combined. Add chocolate chunks and toasted pecans, stir gently.

Cover the cookie dough tightly with plastic wrap and refrigerate for at least 4 hours or 30–45 minutes if short on time.

Preheat your oven to 350°F (175°C). Scoop portions of the chilled dough onto parchment-lined baking sheets and press pecan halves on top.

Bake for about 12 minutes until golden brown around the edges. Let cool on the pan for 15 minutes before transferring to a rack.