In a skillet over medium heat, melt 2 tablespoons of unsalted butter. Add 1 cup of pecan halves and toast for 4-5 minutes, stirring frequently, until they turn golden and fragrant. Remove from heat and set aside to cool.

In a medium saucepan, melt 1 cup of unsalted butter over medium heat, swirling occasionally. Cook for about 5-7 minutes until the butter turns a deep amber color and smells nutty. Be cautious not to burn it. Once browned, remove from heat and let cool slightly.

In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, ½ teaspoon of salt, and 1 teaspoon of ground cinnamon. Set this mixture aside.

In a large bowl, combine ¾ cup of dark brown sugar with ¾ cup of granulated sugar. Add the cooled brown butter and mix until well combined. Incorporate 2 teaspoons of vanilla extract and 2 large eggs one at a time, mixing thoroughly after each addition.

Gently fold the dry mixture into the wet batter, ensuring no flour pockets remain. Once just combined, add 1 ½ cups of semi-sweet chocolate chunks and the toasted pecans, mixing lightly.

Cover the cookie dough with plastic wrap and refrigerate for at least 4 hours or up to overnight.

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Use a cookie scoop to portion out the dough, placing them 2 inches apart. Optionally, press additional pecan halves into the tops.

Bake for 12 minutes or until edges are golden and centers appear slightly underbaked.

Allow the cookies to cool on the pan for 15 minutes before transferring them to a cooling rack.