To make the bourbon pecans place the pecans and bourbon in a container with a lid. Shake to mix and let sit for 2-8 hours.

Place the butter and brown sugar in a small saucepan over medium heat. Stir until the butter has melted. Add in the bourbon pecans and stir well to combine. Continue cooking for 3-4 minutes or until the pecans are toasted.

Remove from heat and place the pecans in a container and refrigerate.

Place the butter in a medium skillet over medium heat. Butter will foam and begin to brown. Watch carefully and stir making sure the butter does not burn. Once it begins to get golden brown remove from heat and immediately pour into a heat proof bowl.

Add the brown sugar and sugar to the bowl with the browned butter and mix until well combined.

Add in the egg, egg yolk, and vanilla and mix well.

Add the flour, salt, and baking soda and mix until just combined, making sure to not over mix the dough.

Remove the pecans from the refrigerator and chop.

Fold the pecans and the chocolate chips into the cookie dough.

Using a large 3 tablespoon cookie scoop scoop 12 cookies onto a small parchment paper lined cookie sheet. Refrigerate for 30 minutes.

Preheat the oven to 350 degrees. Transfer the chilled cookie dough balls onto a cookie sheet and space them at least 2 inches apart.

Bake for 12-14 minutes or until they are golden brown. Remove from oven and sprinkle with sea salt if desired.

Remove from the cookie sheet and cool completely on a wire rack .