Prepare Buttered Pecans: In a skillet over medium heat, melt 1 stick of unsalted butter until bubbling. Add in the chopped pecans and toast for 4-5 minutes, stirring frequently until they are golden and fragrant. Remove from heat and set the pecans aside to cool.

Brown Butter: In a medium saucepan, melt the remaining 1.5 sticks of unsalted butter over medium-low heat. Stir constantly for about 5-7 minutes until the butter turns a deep amber color and emits a nutty aroma. Transfer to a mixing bowl to cool slightly.

Mix Dry Ingredients: In a separate bowl, combine 2.5 cups of all-purpose flour, 1 teaspoon of salt, 0.5 teaspoon of ground cinnamon, 0.5 teaspoon of baking soda, and 1 teaspoon of baking powder. Whisk well and set aside.

Combine Wet Ingredients: To the bowl with the cooled brown butter, add 1 cup of dark brown sugar and 0.5 cup of granulated sugar. Mix well, then stir in 3 tablespoons of bourbon and 2 teaspoons of vanilla extract. Incorporate 2 large eggs one at a time.

Fold in Dry Ingredients: Gently fold the dry ingredients into the wet mixture until just combined. Fold in the toasted pecans and 8 ounces of chopped chocolate.

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

Prepare for Baking: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Shape Cookies: Using a large cookie scoop, scoop out approximately 3 tablespoons of dough for each cookie. Place on the prepared baking sheets, leaving about 2 inches between each.

Bake: Bake the cookies for 12 minutes, or until the edges are golden and the centers are still slightly soft. Press in more chocolate chunks and pecans if desired.

Cool: Allow the cookies to rest on the baking sheets for 15 minutes, then transfer to a wire rack to cool completely.