Preheat your oven to 350°F (175°C). Spread the heat-treated all-purpose flour evenly on a baking sheet and bake it for 5 minutes, just until it reaches an internal temperature of 165°F (74°C). Allow it to cool completely.

In a large mixing bowl, beat together the softened unsalted butter, granulated sugar, and brown sugar using a hand mixer on medium speed until the mixture becomes smooth and creamy, about 2–3 minutes.

Pour in the milk, vanilla extract, and red food coloring into the butter-sugar mixture. Mix until fully incorporated.

In a separate bowl, whisk together the cooled heat-treated flour, cocoa powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until combined.

Gently fold in the mini chocolate chips until evenly distributed.

Serve immediately or store in an airtight container in the refrigerator for up to a week. For best texture, let it sit at room temperature for 15–20 minutes before serving.