Preheat your oven to 350°F.

To make the buttered pecans, melt 1 ½ tablespoons of butter in a large skillet over medium heat. Toss in the chopped pecans and stir until coated in the butter. Let the pecans toast for about 5 minutes, stirring occasionally. Turn off the heat and set the skillet aside.

To brown the butter, add 1 cup of butter to a medium skillet over medium heat. Stir frequently and cook until the butter turns an amber color with brown bits at the bottom of the pan. Quickly remove the skillet from the heat and pour the browned butter into a dish to cool. Let it come to room temperature.

In a large mixing bowl, whisk together the flour, salt, baking powder, and baking soda.

In a separate large mixing bowl, mix together the cooled brown butter, brown sugar, and granulated sugar using a stand mixer or hand mixer.

Add the bourbon and vanilla extract, and mix until well-incorporated.

Beat in the eggs, one at a time, mixing for about 15 seconds after each addition.

Gently fold the flour mixture into the batter until just combined.

Mix in the dark chocolate chips and chopped buttered pecans.

Use a ¼ cup cookie scoop to portion out the batter onto a large baking sheet, leaving about 3 inches between each dough ball. Use your hands or the bottom of a glass to gently flatten each ball of dough. Add extra chopped pecans and chocolate chips to decorate the top of each cookie.

Let the cookies sit on the baking sheet for 2 minutes before transferring them to a cooling rack. Enjoy!