Melt 1.5 tablespoons of unsalted butter in a skillet over medium heat. Add pecan halves and toast for 4-5 minutes until fragrant. Set aside to cool.

Melt 2 sticks of unsalted butter in a saucepan over medium heat until browned, about 5-7 minutes. Remove from heat and let cool.

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

Beat the cooled brown butter, 3/4 cup of dark brown sugar, and 1/2 cup of granulated sugar until smooth. Mix in 1 tablespoon of vanilla extract and 2 tablespoons of bourbon, then add eggs one at a time.

Gently fold the dry ingredients into the wet mixture until just combined. Stir in 1 cup of chocolate chunks and the toasted pecans.

Cover the bowl and refrigerate the dough for at least 4 hours.

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

Scoop tablespoons of dough onto the prepared sheets and gently press a pecan half onto each.

Bake for 12 minutes until edges are golden brown. Let cool on sheets for 15 minutes before transferring to a wire rack.