Melt 1 ½ tablespoons of unsalted butter. In a large skillet over medium heat. Add the chopped pecans. And cook for about 4 to 5 minutes, stirring occasionally. Until they're lightly toasted. Set them aside to cool.

In a medium saucepan, melt 2 sticks of butter. Over medium heat, swirling occasionally. Watch closely as it bubbles and foams. Turning a rich amber color. With a nutty aroma. Once browned, immediately pour it into a large mixing bowl. And let it cool slightly.

In a separate bowl, whisk together the all-purpose flour, salt, ground cinnamon, baking soda, and baking powder. This ensures the leavening agents. And spices are evenly distributed.

Using an electric mixer, combine the browned butter with dark brown sugar and granulated sugar. Mixing on medium speed. Until well combined. Add in vanilla extract and bourbon. Then mix in the eggs one at a time.

Gradually add the dry ingredients to the wet mixture. Folding with a spatula until just combined. Stir in the chocolate chunks. And toasted pecans. Cover the bowl. And refrigerate the dough for 4 hours.

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Scoop 3-tablespoon-sized balls of dough onto the sheets. Spacing them 3 inches apart. Press a pecan half on top if desired.

Bake each tray for 12 minutes. Until the edges are golden. Once out of the oven, press extra chocolate chunks and pecans on top. And sprinkle with flaky sea salt. Let the cookies cool on the sheet for 15 minutes. Before transferring them to a wire rack.