For the Buttered Pecans:

1. Melt butter in a big skillet over medium heat for the buttered pecans.
2. Stirring regularly, add the chopped pecans, and heat for 4 to 5 minutes, or until gently browned.
3. Place aside till required.

For the Brown Butter:

1. Melt the butter in a saucepan over medium heat.
2. Keep on cooking the butter. occasionally moving the pan around. Here, pay close attention. The butter should start to bubble on top. Additionally, you should hear little popping noises.
3. The butter will eventually take on a deep amber hue with small brown flecks at the bottom. Additionally, it will smell slightly nutty. When the butter reaches this point.
4. Immediately remove it from the heat and pour it into a sizable mixing bowl.

For the Air Fryer Brown Butter Bourbon: Pecan Chocolate Chunk Cookies:

1. In a large bowl, combine the flour, salt, cinnamon, baking soda, and baking powder. Whisk the dry ingredients together until they are well combined. Set the bowl aside.
2. Combine melted browned butter, dark brown sugar, and granulated sugars in a large bowl.
3. Now with an electric hand mixer or in the bowl of a stand mixer with the paddle attachment. Beat on medium speed for approximately a minute, or until thoroughly blended.
4. Continue beating after adding the vanilla and bourbon.
5. Continue pounding for 15 seconds after each addition of the eggs, one at a time. Turn OFF the mixer.
6. Gently fold in the flour using a wooden spoon or sturdy rubber spatula, stirring only until the flour begins to disappear.
7. Use the fold-and-cut method to mix everything nicely.
8. Stir in the butter-coated pecans and chocolate bite.
9. For four hours, cover the bowl and chill in the refrigerator.

To Air Fry The Cookies: 

1. Set the air fryer’s temperature to 350°F. Using parchment paper, line two sizable baking sheets. Separate the dough into 3 tablespoon-sized balls using a big cookie scoop.
2. Then set the balls on the buttered baking sheets, spacing them apart by about 3 inches to allow for spreading. Slightly press each ball of cookie dough with a buttered pecan.
3. In an air fryer that has been prepared, air fry one tray at a time for 20 to 25 minutes Note: (mine is a 32 qt huge air fryer oven; if using a round one, it may take less time maybe 12 to 15 minutes. Keep an eye on it) or until golden brown.
4. Use a spatula to gently push any edges that may have spread out while air frying. Now take them out carefully after 20 minutes while they are soft Sprinkle additional chocolate and pecan chunks on top of the warm cookies.
5. Add sea salt after that. After 20 minutes, carefully move the cookies to a cooling rack to finish cooling. You can now have some crispy edge and soft moist chewy tasty brown butter pecan cookies.