Preheat your oven to 375° F and line a baking sheet with parchment paper or a silicone baking mat.
In a small bowl, combine the flour, baking powder, baking soda, salt, and gelatin powder. Set aside.
In a large mixing bowl, combine the white and brown sugar with the vanilla and butter. Beat the mixture until light and fluffy and the sugars have begun to melt.
Add the eggs and bourbon and stir until well encorporated. Depending upon how much bourbon you use, the mixture may look broken or curdled. This is fine and it will all come together nicely in the end.
Beat half of the flour mixture in with the butter mixture until well combined. Repeat with the remaining flour.
Fold in the chocolate chips and pecans.
Drop the dough in a rounded scoop onto the prepared baking sheet. (I used a 3 tablespoon cookie scoop) Leave 2-3 inches between each cookie.
Bake in the preheated oven for 10-12 minutes or until the edges of the cookies have turned golden brown.
Remove from the oven and allow to cool for a few minutes before transferring to a cooling rack to cool completely.