For the Brown Butter:

Melt the butter in a saucepan over medium heat. Let it cook, occasionally swirling the pan. Pay close attention as the butter will start to foam on top and make small popping sounds. It will turn a rich amber color and develop a nutty aroma, with tiny brown bits forming at the bottom. Once it reaches this point, promptly remove it from the heat and pour it into a large mixing bowl.

For the Brown Butter Bourbon Pecan Chocolate Chunk Cookies:

In a large bowl, whisk together the flour, salt, cinnamon, baking soda, and baking powder until well combined, then set aside.

Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat the melted browned butter and both sugars on medium speed until well mixed, about 1 minute.

Add the vanilla and bourbon, beating until incorporated.

Add the eggs one at a time, beating for 15 seconds after each addition. Turn off the mixer. Using a wooden spoon or sturdy rubber spatula, gently fold in the flour mixture until just combined. Fold in the chocolate chunks and buttered pecans.

Cover the bowl and refrigerate for 4 hours.

To Bake:

Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.

Use a large cookie scoop to portion the dough into 3-tablespoon sized balls and place them on the prepared baking sheets, leaving about 3 inches between each ball.

Press a pecan half firmly on top of each ball of dough.

Bake one tray at a time in the preheated oven for 12 minutes, or until golden brown. If the edges spread during baking, use a spatula to gently press them back immediately after removing the cookies from the oven.

Press extra chocolate chunks and pecan pieces onto the warm cookies

Let the cookies cool on the pan for 15 minutes before carefully transferring them to a cooling rack.