Add 1 Cup butter to a light-colored pan. Avoid dark, nonstick pans as it makes it difficult to see the true color of the browned butter. Heat over medium-low to medium heat. Stir frequently. The butter will become foamy and the milk solids will sink to the bottom. The milk solids will turn golden brown and will smell nutty and buttery. Immediately pour into a large mixing bowl and be sure to scrape all the browned milk solids from the pan.

In the same pan, melt 1 1/2 Tablespoons of butter over medium heat. Add chopped pecans and toast for 3-5 minutes, stirring occasionally. Set aside.

Add sugars to the browned butter and beat on medium speed for 1 minute.

Add bourbon and vanilla and beat until combined.

Add eggs and beat until well combined.

Add cinnamon and salt and beat until well combined. Scrape down the sides of the bowl.

In a small bowl, add the flour and baking soda. Mix until combined and add to the large mixing bowl. Fold in the flour just until the flour disappears in the dough. Fold in buttered pecans.

Cover and refrigerate overnight.

Set cookie dough out at room temperature for 15-20 minutes, until just soft enough to scoop.

Preheat oven to 350°F and line two large baking sheets.

Scoop 2-Tbsp sized balls and place on the cookie sheets 3 inches apart.

Bake one tray at a time for 12 minutes until slightly golden. Cool cookies on the pan for 15 minutes then transfer to a cooling rack to cool completely. Store in an air-tight container and enjoy within 3-4 days.