Preheat oven to 400 degrees. Line a baking pan with parchment paper and set aside.

In a large sauce pan, over medium-low heat, combine butter, pecans, brown sugar, corn syrup, 1 1/2 tablespoons bourbon, eggs, and salt. Cook just until slightly thickened, stirring constantly, until the mixture is about the consistency of pudding. Remove from heat and set aside.

Unroll dough and using a 3" cookie cutter, cut out circles. (I didn't have a cookie cutter, so I used a Tupperware container that was about 3 1/2" in diameter.) Place the circles on the baking pan and gently fold about 1/8-1/4" up on the edges.

Divide the pecan mixture evenly amongst the cookies. Sprinkle with 1/4 cup dark chocolate chips.

Bake 8 minutes or until filling is just set. Remove from oven and cool on a wire rack.

Microwave the other 1/4 cup chocolate chips with 1/2 tablespoon bourbon on high, stirring every 15 seconds, until melted and smooth. Spoon the melted chocolate into a Ziploc bag. Snip off a tiny corner of the bag and use it to drizzle chocolate over the cookies. Cool until set.