Ingredients:

  • 1 cup (125g) all-purpose flour
  • 1/3 cup (75g) unsalted butter, softened
  • 1/3 cup (65g) maple syrup
  • 2 tbsp (15g) unsweetened cocoa powder
  • 1/2 tsp (2.5g) baking powder
  • 1/4 tsp (1.5g) fine sea salt
  • 1 tsp (5ml) pure vanilla extract
  • 2-3 drops (1-2ml) red gel food coloring
  • 1/3 cup (60g) mini white chocolate chips
  • 1 tbsp (15ml) milk

Instructions:

  1. Place the flour in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until the flour reaches 160°F (71°C) on an instant-read thermometer. Alternatively, bake at 350°F (175°C) for 5–7 minutes. Let it cool completely.
  2. In a medium bowl, beat the softened butter and maple syrup until the mixture is smooth and pale. Stir in the vanilla extract.
  3. Sift in the heat-treated flour, cocoa powder, salt, and baking powder. Mix on low speed until just combined. Add the red food coloring and blend until the dough reaches a uniform, vivid crimson shade.
  4. Using a spatula, gently fold in the white chocolate chips. If the dough feels too stiff, stir in the milk one teaspoon at a time until it reaches a soft, scoopable consistency.
  5. Transfer the dough to an airtight container and refrigerate for 30 minutes to allow flavors to meld and texture to firm up.