1. Brown the Butter

• What to Do: In a medium saucepan over medium heat, melt the butter. Continue to cook, stirring frequently, until the butter turns golden brown and develops a nutty aroma, about 5-7 minutes.
• Tip: Keep a close eye on it, as butter can quickly go from brown to burnt. Remove from heat and let it cool slightly.

2. Mix the Sugars and Butter

• What to Do: In a large mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Mix until well combined, about 2-3 minutes.
• Tip: The mixture will be glossy and slightly thick. This step is crucial for achieving that chewy texture!

3. Add the Eggs and Bourbon

• What to Do: Add the egg, egg yolk, bourbon, and vanilla extract to the sugar mixture. Beat until fully incorporated and creamy.
• Encouragement: Don’t worry if it looks a little separated at first; it will come together beautifully!

4. Combine Dry Ingredients

• What to Do: In a separate bowl, whisk together the flour, baking soda, and salt.
• Tip: Make sure to measure the flour correctly by spooning it into the measuring cup and leveling it off. Too much flour can make your cookies dry.

5. Mix Dry and Wet Ingredients

• What to Do: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
• Tip: Avoid overmixing! A few flour streaks are okay; this will keep your cookies tender.

6. Fold in Pecans and Chocolate Chunks

• What to Do: Gently fold in the chopped pecans and chocolate chunks until evenly distributed.
• Personal Touch: Feel free to steal a chocolate chunk or two—quality control is key, right?

7. Chill the Dough

• What to Do: Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This step helps the cookies maintain their shape during baking.
• Encouragement: If you’re short on time, you can skip this step, but I highly recommend it for the best texture!

8. Preheat the Oven

• What to Do: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

9. Scoop and Bake

• What to Do: Use a cookie scoop or a tablespoon to drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
• Tip: If you want your cookies to be extra thick, you can shape the dough into taller balls instead of flat ones.
• Bake: Place the trays in the oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers look slightly underbaked.
• Pro Tip: Rotate the baking sheets halfway through for even baking.

10. Cool and Enjoy

• What to Do: Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
• Encouragement: I know it’s tempting to dig in right away, but letting them cool will enhance the flavors and textures!