Step 1
Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper.
Step 2
To heat-treat the flour, evenly spread flour on the lined baking sheet and place into the preheated oven. Bake for 5 to 10 minutes or until the temperature of the flour reaches 160°F (71°C). To evenly heat the flour, rotate pan and stir the flour every 3 minutes or so while also checking the temperature (see Chef’s Tips).
Step 3
Transfer the treated flour to a large bowl. Sprinkle in cocoa powder, and salt. Whisk well until no lumps remain. Set aside to cool; 30 minutes.
Step 4
In the bowl of a stand mixer fitted with the paddle attachment, cream butter on medium to medium-high speed until smooth. Add in the Redpath® Golden Yellow Sugar and cream until pale in colour; 3 minutes. Scrape down the sides of the bowl and mix in the vanilla extract until well combined.
Step 5
Add in the cooled flour mixture. Mix on low speed until just combined. Stir together buttermilk (or kefir) and red gel food colouring. Drizzle mixture into the bowl. Mix on medium speed until well incorporated. Stir in the white chocolate chips on low speed or fold in by hand using a large rubber spatula.
Step 6
Line a second baking sheet with parchment paper.
Step 7
Scoop the dough, then place in the freezer for 15 minutes. Once firm enough to handle, roll into smooth balls and freeze again for 20 minutes.
Step 1
Fill a small saucepan with about 2 inches of water and place on the stove over medium-high heat. Bring water to a boil. Reduce heat to low.
Step 2
Place desired coloured candy melts (at least 1 cup/105 grams) into a heatproof bowl and place over the just simmering water; ensure the bottom of the bowl does not touch the surface of the water. Stir with a heatproof spatula until the candy melts are 95% melted. Remove bowl from the pot, wiping the condensation off the bottom of the bowl. Stir until residual heat melts the remainder of the candy melts. Repeat process if dipping cookie dough bites into different colours.
Step 3
Drop a chilled cookie dough ball into the melted candy melts (see Chef’s Tips). Working quickly, use a fork to roll the ball in the coating. Carefully lift and tap the fork against the bowl to remove any excess coating from the bite before placing it onto the lined baking sheet. If adding candy eyeballs, sprinkles, or decorations onto the bites, do so while the coating is still wet. Repeat with the remaining bites.
Step 4
Place the baking sheet in the fridge to set; 10 minutes.
*To heat-treat flour in the microwave, place flour into a large microwave-safe bowl or dish. Heat at 30-second intervals, using a fork to break up any large clumps while also checking the temperature of the flour. Repeat the process until the temperature of the flour reaches 160°F (71°C).
*You can heat-treat a large batch of flour in advance and store the completely cooled flour in an airtight container for future edible cookie dough bites or other no-bake treats that require flour.
*An alternate way to portion the dough is to weigh the entire bulk and divide it by the number of servings. This will give you the weight in grams, and the dough can be weighed out into equal portions instead of using an ice cream scoop or a tablespoon measure.
*To prevent cookie dough from getting too warm, remove only 3 or 4 bites from the freezer when dipping.
