Has anyone else been sucked into the dark, twisted dystopian world of Handmaid’s Tale???
Funnily enough, I picked the book up off a friend’s shelf a year or so ago. At the time, I hadn’t heard of it and had no idea that it was being made into a mini series. It’s a very quick read–a glimpse into a world of what could-be with no conclusion, no ending, and no hope that change may be at hand. When I heard they were making it into a mini-series, I wasn’t sure what to expect since there isn’t much to the book. And how do you satisfy viewers when there LITERALLY is no ending… the book just trails off right after a cliffhanger. As I watched the first few episodes, I realized Hulu is doing something even better… the mini-series is INSPIRED by the book. They’ve added characters, additional plot lines, back stories, and fingers-crossed… hoping there’s a true ending.
The scariest thing about Handmaid’s Tale is I honestly don’t think it’s that far off base. The book’s description of how a radical theocratic government and archaic judicial regime displaced our modern world does not seem to be some huge stretch of the imagination. Dystopian novels are usually not very frightening, because they mostly appear so impossible from our developed and modern vantage point. They talk about a DIFFERENT world, rather than describe how our world became what exists in the book. Handmaid’s Tale gives you ideas on exactly that in a series of flash-backs by the main character. Yeesh.
Brownie batter cookie dough was my lifeline during episode 3, which made me want to cry in horror. I could look down at any moment and remind myself that I could have edible brownie batter cookie dough any time I want. And with colorful sprinkles. Lots of sprinkles. And sprinkles are happy, damn it.
Edible Brownie Batter Cookie Dough
I always thought that the best part of making brownies from scratch was the clean-up. I may have even done a less-than-stellar job at scraping all the batter into the pan, because . . . oh darn! Guess there is some brownie batter left in the pan that I’ll just have to take care of . . .
Please tell me I’m not the only one that swept my finger across the bottom of the pan just so I could have every last bit of cocoa-y sugar-y goodness??? Thus . . . the need for edible brownie batter cookie dough was born! This cookie dough tastes just like you’re scraping some edible brownie batter out of the pan. But it’s thick enough to eat with a spoon and plop in a crunchy waffle cone! And don’t mind if I top it with some hot fudge and sprinkles…
I am so not over the cookie dough trend. (David is so over the edible cookie dough trend, since it doesn’t result in cookies . . . but I’ll just buy him a box of lemon heads and call it good.) I added mini chocolate chips and some chopped ghirardelli chocolate to my edible brownie batter cookie dough. But feel free to use whatever mix-ins you like best! Let me know if you come up with any crazy delightful combos!
15 minPrep Time
15 minTotal Time
- 1/2 cup unsalted butter
- 1/2 cup white granulated sugar
- 1/2 cup light brown sugar, packed
- 1/4 cup + 2 Tablespoons cocoa powder
- 2 Tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda (optional, for a hint of acidity)
- 1/4 teaspoon salt
- 3/4 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees Fahrenheit. (Don't worry - we are not making cookies. You're just trying to kill off any bacteria in the flour. See Notes.)
- Spread flour on a foil-covered baking sheet and bake for five minutes. Set aside.
- Allow butter to soften or soften in the microwave at 50% power. Cream together butter and sugars. (I always use a fork and mash, but feel free to use beaters.)
- Mix in cocoa powder. Mix in milk and vanilla.
- Stir in flour, baking soda, and salt. Stir in chocolate chips.
- Serve on its own or top with sprinkles and hot fudge! Store leftovers in an airtight container in the refrigerator for up to a week. When ready to eat leftovers, thaw cookie dough on the counter for 15-20 minutes, or zap in the microwave for 10 seconds on 50% power.
DISCLAIMER: Because of the unpredictability and differences in ovens, this oven-treatment for the flour does not GUARANTEE that all bacteria will be killed. Educate yourself about the dangers of raw flour, take precautions, and eat at your own risk.