Melt 1½ tablespoons of unsalted butter in a skillet over medium heat. Add the pecan halves and toast them until golden and fragrant, about 5-7 minutes. Set aside to cool.

In a small saucepan, melt the two sticks of unsalted butter over medium heat until it turns foamy and golden brown, about 5-7 minutes. Remove and let cool slightly.

In a medium bowl, whisk together the flour, salt, ground cinnamon, baking soda, and baking powder.

In a large bowl, mix the browned butter with dark brown sugar and granulated sugar until smooth. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract and bourbon (if using).

Gradually fold the dry mixture into the wet mixture until just combined.

Gently fold in the toasted pecans and chocolate chunks.

Cover the dough with plastic wrap and refrigerate for at least 30 minutes.

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

Scoop tablespoon-sized portions of dough onto the sheet, leaving 2 inches apart. Press additional pecan halves and a sprinkle of flaky sea salt on top if desired.

Bake for 12-14 minutes until the edges are golden and the centers remain slightly soft. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Pair these cookies with a tall glass of cold milk or a warm cup of coffee. For an indulgent treat, serve warm with a scoop of vanilla ice cream.