I have a theory that it senses my dislike of elevators in general and enjoys toying with me. Elevators are scary, y’all.
There’s the ever-present risk of plummeting to the bottom of the shaft screaming your lungs out, the terrifying prospect of stepping in, only to have no car waiting, a la Dr. Drake Ramoray, and (again) plummet to the bottom of the shaft screaming your lungs out. Or, and worst of all, the horrifying chance that somehow, you’ll be half in, half out of the elevator and it’ll suddenly drop, chopping you or a limb right in half.
Obviously, I’ve seen too many horror films, but that’s beside the point.
We live in one of those weird and rare Dutch homes that has an elevator, and I use it a lot. Not because I really want to – I’m a stair taker…for obvious reasons – but we’re required to use it when we have Loki with us.
I don’t know. It’s stupid.
Anyway. It’s this shiny and new jobbie that is stupid fast, considering our building only has three floors, and I (mostly) don’t mind taking it, since I have to.
Well, I didn’t mind. I do now. It’s gone all wonky and scary. Like, it’ll shudder as it reaches the bottom floor. Or, sometimes, it’ll jerk as it reaches our floor; like someone yanked on the cables.
The other day was particularly unpleasant, when the walls shook and the lights flickered.
This is a new development, and one that no one else seems to be experiencing. This obviously means the elevator has taken a disliking to me. There’s no other explanation. Well, there’s the possibility that the building is haunted, and therefore the haunts don’t like me, but really…that’s pretty much the same thing.
The whole situation has me freaked, so it lends itself nicely to this time of year. Maybe on Halloween, I’ll just take some googly eye cookies on the elevator and just ride it up and down all night. It’ll be like my own personal haunted (mini) house. With snacks.
The great thing about these cookies (besides how delicious they are, obvi), is that you can totally leave them just as they are when you take them from the oven. Just allow them to cool and you have totally soft, lightly cinnamon-spiced, white chocolate pecan cookies to gorge on.
Totally your call, but if you skip the googly eyes, I’m judging you.
Alright, FINE. You don’t have to do the googly eyes…these are super yummy, so I guess if you skip the eyes, you’re still winning.
Chewy Cinnamon White Chocolate Pecan Cookies
Makes about 18 large cookies (about 4 to 5 inches across)
*You can learn how to make browned butter with my tutorial here.
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 cup (2 sticks) browned unsalted butter, cooled to room temperature (you can use regular melted butter, instead of browned, if you prefer)
1 cup packed brown sugar
1/4 cup sugar
1 egg yolk
1 1/2 teaspoons vanilla
2 tablespoon milk or heavy cream
1 1/2 cups (about 12 ounces) white chocolate chips
1/2 cup chopped pecans
1 to 2 tablespoon mini chocolate chips (for googly eyes)
Preheat the oven to 325 degrees. Line two baking sheets with parchment paper or Silpat baking mats.
In a small bowl, combine the flour, baking soda, salt, and cinnamon; set aside.
In a large bowl, or the bowl of a standing mixer, combine the butter and sugars and mix well. Stir in the eggs, vanilla, and heavy cream and beat until combined. Sprinkle about half of the flour mixture on top and mix until just combined. Add the other half of the flour mixture and mix well. Stir in the chips and pecans until evenly distributed.
Using a small (1 1/2 tablespoon) scoop, or a regular tablespoon, scoop out 2 heaping tablespoonfuls of batter. Press the two pieces together to form a cookie. Place on the prepared baking sheets, leaving 3 to 4 inches between each cookie (I usually only 6 cookies per sheet, as they are quite large).
Bake for 15 to 18 minutes, or until dark golden brown at the edges and lighter brown in the center. If making googly eyes, immediately press a mini chocolate chip into each exposed white chocolate chip in each cookie. Allow to cool on the baking sheet for about 2 minutes, then transfer to a wire cooling rack, and allow to cool completely before serving.
Recipe by Darla