Melt ½ cup of the butter (one 8-tablespoon stick) in a medium skillet over medium heat. Stir or swirl frequently. The butter will crackle and bubble as it cooks, as well as begin to smell nutty. Brown 'crumbs' will form in the bottom of the skillet, so continue to stir until these crumbs turn medium brown in color, about 2 ½ to 3 minutes. Remove the skillet from the burner and pour the brown butter into a heat-proof bowl, crumbs and all. Let cool for at least 20 minutes. This part can be done in advance. Brown butter can be kept in the refrigerator for a few days in an airtight food container.

Sift together the flour, baking soda and salt into a medium bowl. Set aside.

Add the remaining ½ cup of the butter (one 8-tablespoon stick) with the granulated sugar and brown sugar into a large bowl. Mix with a hand or stand mixer for 3 to 5 minutes, until the mixture is smooth, creamy and light in color.

Pour the cooled brown butter into the bowl with the butter and sugars.

Beat for 2 minutes, until smooth.

Measure in the eggs, vanilla and bourbon. Mix until combined.

Gradually stir in the flour mixture, blending until thoroughly combined.

Measure in the chocolate and nuts, stirring with a wooden spoon or rubber spatula until incorporated.

Wrap the bowl in plastic wrap, and refrigerate for at least 2 hours.

Preheat oven to 375ºF. Line a baking sheet with parchment paper and set aside.

Use a 2-tablespoon cookie scoop to drop dough onto the prepared baking sheet, about 3-4 inches apart. Sprinkle each one with demerara sugar.

Bake for 9-11 minutes or until golden brown.

Remove from oven and let cool for 1-2 minutes on the baking sheet, then transfer to a wire baking rack to cool, or serve warm.