Melt the Butter: In a saucepan over medium heat, melt the butter, stirring constantly. After a few minutes, it will begin to foam and then turn golden brown.
Watch Carefully: Continue to cook for 2-3 minutes, stirring frequently, until the butter smells nutty and is golden brown (be careful not to burn it).
Cool the Butter: Remove from heat and allow the browned butter to cool to room temperature, about 15 minutes.
Prepare the Cookie Dough:
Mix Wet Ingredients: In a large mixing bowl, combine the cooled browned butter, brown sugar, and granulated sugar. Beat with an electric mixer until smooth and creamy. Add the eggs, bourbon, and vanilla extract, and continue to beat until well combined.
Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Add Chocolate and Pecans: Fold in the chocolate chunks and chopped pecans.
Shape and Bake the Cookies:
Shape the Cookies: Using a spoon or cookie scoop, portion out dough balls and place them onto a baking sheet lined with parchment paper. Flatten each dough ball slightly with the back of the spoon.
Bake: Bake the cookies in a preheated 350°F (175°C) oven for 10-12 minutes, or until the edges are golden and the centers are just set.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.