In a skillet, melt the butter over medium heat until lightly browned. Add 1 ¼ cups of pecans and stir to coat. Cook for a few minutes, mixing frequently until they turn brown. Remove from heat and let cool. Set aside 50 walnut pieces. Chop the remaining ones.
Place the unbuttered walnuts, flour, and salt in a food processor and process until the walnuts are finely ground.
In a large bowl with an electric mixer on medium speed, cream the butter for about 2 minutes. Gradually add the brown sugar and beat until smooth and light, about 3 minutes, scraping the sides once or twice. Mix in the Bourbon and vanilla extract, then add the egg. Add one-third of the flour mixture and lower the speed. Gradually continue adding the mixture until incorporated. Stir in the chocolate chunks and chopped walnuts. Cover with plastic wrap and let the dough rest for at least 2 hours or overnight.
Preheat the oven to 176° C. Line 2 baking sheets with parchment paper.
Place spoonfuls of approximately 1 tablespoon on the sheets, with a 5-centimeter space between each. Slightly flatten with a floured hand and gently press one half of the walnut right in the center of the cookie. The cookies should have a thickness of about 1 centimeter.
Bake until the edges and tops are lightly browned, for about 13 minutes. Let cool on racks for 5 minutes, then remove from racks to cool completely.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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