Instructions:

For the Brown Butter:

1. Place the butter in a small saucepan over medium-high heat. Cook for about 10 – 12 minutes, stirring almost continuously, until the butter turns golden brown and has a nutty aroma.
2. Pour the browned butter into a heatproof bowl, making sure to scrape all the toasted bits into the bowl. Let it cool to room temperature.
3. Once cooled, place the bowl in the refrigerator for 2 hours, or until the butter firms up to room temperature consistency. The butter should be solid but still pliable when pressed with a finger—there should be no liquid left.

For the Buttered Pecans:

1. Melt the 1½  Tablespoons of butter in a large skillet over medium heat.
2. Add chopped pecans and cook, stirring occasionally, for 4-5 minutes or until the pecans are lightly toasted and fragrant. Set aside to cool. 

For the Cookies:

1. Whisk the flour, salt, cinnamon, and baking soda in a large bowl and set aside.
2. Place the browned butter and both sugars in the bowl of a stand mixer with the paddle attachment and beat on medium speed until light and fluffy, about 2 minutes. Scrape the bowl as needed.
3. Add the vanilla and bourbon, then continue beating until fully incorporated.
4. Add the eggs one at a time, scraping down the sides of the bowl and beating for 15 seconds after each addition.
5. Fold in the flour mixture gradually with the mixer on low speed and just until the flour is mostly incorporated.
6. Fold in the chocolate chips and reserved buttered pecans gently.
7. Use a large cookie scoop (about 1/4 cup per cookie) to form dough balls and place them onto prepared baking sheets. Freeze the dough balls on the tray for a few hours. Once frozen, transfer them to an airtight container for storage in the freezer.

For baking:

1. When ready to bake the cookies, preheat the oven to 375°F. Place a few frozen dough balls on a parchment-lined baking sheet, ensuring there’s enough space between each cookie for spreading.
2. Bake one sheet at a time for 10 to 13 minutes, or until the edges are golden brown and the centers are still soft. If desired, sprinkle with sea salt immediately after removing from the oven.
3. Let the cookies cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely.