Spread the all-purpose flour on a microwave-safe plate and heat in 30-second intervals, stirring in between, until the internal temperature reaches 160°F (71°C) to eliminate bacteria.

Allow the flour to cool completely and then sift it through a fine-mesh strainer to remove any clumps formed during heating.

In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar using a hand mixer or stand mixer until light and fluffy.

Beat in the red food coloring, vanilla extract, and salt until the mixture is a uniform bright red color.

Add the sifted flour and cocoa powder to the wet ingredients and mix on low speed until just combined.

Add the milk one tablespoon at a time, mixing until the dough reaches your desired consistency.

Gently fold in the mini semi-sweet chocolate chips using a spatula.

Serve at room temperature or chill in an airtight container for a firmer texture.