Step 1

Brown the butter by placing it in a saucepan over medium-high heat.

Step 2

Stir frequently for 3-5 minutes, or until the bubbles forming turn golden brown.

Step 3

Pour the browned butter and its hardened bits into a heatproof container, and place in the refrigerator for about 2 hours. (You do not want to completely chill the butter, just solidify it enough to where it is no longer liquidy. If the butter becomes too chilled, allow the butter to come to room temperature for about an hour before baking).

Step 4

Toast the pecans by placing them in a skillet with two tablespoons of butter on medium heat. Stir them frequently until the they become slightly darker and aromatic.

Step 5

Set the pecans aside, and allow them to cool completely before using.

Step 6

Preheat the oven to 375°.

Step 7

Combine the flour, salt, cinnamon, and baking soda in a large bowl and set aside.

Step 8

In your stand mixer, cream together the butter and sugars. Beat for a total of 2-3 minutes until it is light and fluffy (DO NOT RUSH).

Step 9

Add the bourbon, vanilla, and the eggs, one at a time.

Step 10

Using a wooden spoon, fold in the flour by hand little by little.

Step 11

Once all the flour is folded in, fold in the chocolate chips and butter toasted pecans.

Step 12

Using a measuring cup, add 1/4 cup sized balls of cookie dough to a parchment paper lined baking sheet. (These are meant to be big cookies. If you make them smaller, they may not bake correctly).

Step 13

Bake the cookies for 9-10 minutes. Let the cookies sit on the baking sheet for about 5-10 minutes before transferring them to a wire cooling rack to avoid breaking.