Prepare Buttered Pecans: In a medium skillet over medium heat, melt about 1 tablespoon of unsalted butter. Add chopped pecans and toast for 3-5 minutes until fragrant and lightly browned. Remove and set aside.

Brown Butter: Melt 1 cup of unsalted butter over medium heat, stirring until golden brown and nutty, about 5-7 minutes. Pour into a mixing bowl to cool slightly.

Mix Dry Ingredients: In a separate bowl, combine 2 cups of all-purpose flour, 1 teaspoon each of baking soda, baking powder, salt, and cinnamon. Whisk until even and set aside.

Cream Mixture: Add dark brown sugar and granulated sugar to cooled brown butter. Cream together with an electric mixer for 2-3 minutes until fluffy.

Incorporate Liquids: Add eggs, vanilla extract, and bourbon to the creamed mixture. Beat on medium speed for 1-2 minutes until smooth.

Fold in Dry Mix: Gradually add the dry ingredients to the wet mixture, folding gently. Fold in toasted pecans and chocolate chunks.

Chill Dough: Cover with plastic wrap and refrigerate for at least 4 hours.

Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

Form Cookies: Scoop and shape dough into balls about 2 inches apart. Press a pecan half into each ball.

Bake: Bake for 10-12 minutes until edges are golden and centers are slightly underbaked.

Cool: Let cookies cool on the baking sheets for 15 minutes before transferring to a wire rack.