In a skillet over medium heat, melt 1.5 tablespoons of unsalted butter. Once melted, add chopped pecan halves and toast them for 4-5 minutes until golden and fragrant.

In a saucepan over medium heat, melt 2 sticks of unsalted butter, cooking until it turns a rich amber color and develops a nutty aroma, about 5-7 minutes. Transfer to a mixing bowl.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of salt, 1 teaspoon of ground cinnamon, 1 teaspoon of baking soda, and 0.5 teaspoon of baking powder.

Beat the cooled brown butter with 0.75 cup of dark brown sugar and 0.5 cup of granulated sugar until smooth. Add in 1 teaspoon of vanilla extract and 2 tablespoons of bourbon, mixing well.

Add 2 large eggs to the mixture, blending for about 15 seconds after each addition.

Gradually fold the dry ingredient mixture into the wet ingredients until just combined. Gently fold in 1.5 cups of chocolate chunks and toasted pecans.

Cover the bowl with plastic wrap and refrigerate the dough for at least 4 hours, or up to overnight.

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough onto the sheets, spacing 2 inches apart. Lightly press a pecan half into the center of each dough ball.

Bake for about 12 minutes, or until edgess are golden brown while centers remain slightly soft.

Allow cookies to cool on the pan for 15 minutes before transferring to a wire rack to cool completely.