In a skillet over medium heat, melt the pecan halves in a tablespoon of unsalted butter for about 4-5 minutes until golden and fragrant. Set aside to cool.

In a medium saucepan, melt 1 cup of unsalted butter over medium heat. Stir for 5-7 minutes until it turns a rich amber color.

Whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, ½ teaspoon of salt, and 1 teaspoon of ground cinnamon in a separate bowl.

Combine the browned butter with 1 cup of dark brown sugar and ½ cup of granulated sugar until smooth. Add 1 tablespoon of vanilla extract, 2 tablespoons of bourbon, and the eggs one at a time.

Gradually fold the dry mixture into the wet batter, then gently fold in the cooled pecans and 1 cup of chocolate chunks.

Cover the dough with plastic wrap and refrigerate for at least 4 hours, or 30-45 minutes if pressed for time.

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop tablespoons of dough onto sheets, press a few pecan halves on top, and bake for 12 minutes.

Let the cookies cool on the sheet for about 15 minutes before transferring to a cooling rack.