In a stand mixer bowl, cream the butter and brown sugar until it’s light and fluffy. Add the bourbon and mix again.
Add the flour, cocoa powder, and chocolate chips to the butter mixture and mix again until combined. Cover the dough and chill in the refrigerator for 1-2 hours.
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
With an ice cream scoop, shape the balls into 1 inch balls and roll in the pecans.
Bake for 8 – 10 minutes. Cool at the pan for 5 minutes before moving it to wire rack. Store in airtight container.