Melt 1 tablespoon of unsalted butter in a skillet over medium heat. Add chopped pecans and toast for 4-5 minutes until fragrant. Remove from heat and let cool.

Melt 1 cup of unsalted butter in a medium saucepan over medium heat, stirring constantly for 5-7 minutes until it turns amber and nutty. Let cool briefly.

In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1/2 teaspoon of salt, and 1 teaspoon of ground cinnamon. Set aside.

Blend the cooled brown butter with 3/4 cup of dark brown sugar and 1/2 cup of granulated sugar for 2-3 minutes until smooth. Add 1 teaspoon of vanilla extract and 2 tablespoons of bourbon, mixing well.

Add 2 large eggs one at a time, mixing for about 15 seconds after each addition.

Fold the dry ingredients into the wet mixture gently using a rubber spatula. Add 1 cup of chopped chocolate and cooled pecans, folding until evenly mixed.

Cover the cookie dough and refrigerate for at least 4 hours or overnight.

Preheat oven to 350°F (175°C). Scoop cold dough into 2-tablespoon balls on lined baking sheets. Top with whole pecans and bake for 12-14 minutes.

Let cookies cool on baking sheets for about 15 minutes before transferring to a wire rack to cool completely.