Chocolate Chip Cookie Dough Macarons

Ingredients

Chocolate Macarons:
• 187 grams almond flour or almond meal (about 2 cups)
• 212 grams powdered sugar (about 2 1/4 cups)
• 25 grams dark chocolate cocoa powder (about 1 3/4 tablespoons)
• 82 grams egg whites room temperature (about 2 egg whites)
• 90 grams egg whites room temperature (about 3 egg whites)
• 236 grams granulated sugar (about 1 1/4 cups)
• 158 grams water (about 2/3 cup)
No Bake Chocolate Chip Cookie Dough:
• 1/2 cup unsalted butter (1 stick)
• 3/4 cup brown sugar, packed
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 cup all purpose flour
• 2 tablespoons milk
• 1 cup semisweet chocolate chips

Instructions

Chocolate Macarons:
1. Prep by measuring all ingredients with the kitchen scale. Line baking sheets with silicone mats or parchment paper. Fit your piping bag with the round tip, and preheat your oven to 350ºF.
2. Combine powdered sugar and almond flour in a food processor and pulse into very fine, about 15 times. 
3. Pour into a large bowl. Whisk in cocoa powder and break up any remaining lumps.
4. Make a well in the center of the almond mix and pour the 82 grams of egg whites into the center. Fold until well blended into a thick paste, set aside.
5. Heat granulated sugar and water in a small saucepan over medium heat with a candy thermometer attached to the side. 
6. Once the temperature reaches 200ºF place the remaining 90 grams of egg whites in the stand mixer. Whisk on medium speed until soft peaks form. Then turn to low speed only to keep the whites moving and prevent them from separating.
7. Continue heating your syrup until it reaches 248ºF.
8. As soon as the syrup reaches 248ºF, increase the mixer speed to medium and begin slowly pouring the syrup down the side of the mixing bowl until thoroughly combined.
9. Increase the speed to medium high. Whisk sugar and egg whites together until glossy and stiff peaks form. 
10. Once your Italian meringue has reached stiff peaks, working in thirds, gently fold it into the almond/powdered sugar paste until completely smooth and thick ribbons run off your spatula.
11. Place prepared piping bag in a large glass to hold it upright. Transfer batter into the piping bag.
12. Holding the piping bag directly above the prepared baking sheet, pipe 1 1/2 inch rounds about 1 inch apart.
13. Once all the rounds are piped, give the sheet a couple good whacks on the counter to help release any air bubbles.
14. Allow them to rest at room temperature until a skin has formed. This depends on the humidity of your kitchen and how large your cookies are amongst other factors, but it's usually around 15-30 minutes. You know they're ready when you can touch them and no batter sticks to your finger.
15. Once the skin has formed, place macarons in the middle rack of the oven. Reduce heat to 325ºF and bake for 10-12 minutes.
16. Remove from oven and cool on baking sheet 3-5 minutes before transferring to a cooling rack.
17. Repeat the same steps until all the batter is gone, increasing the oven back to 350ºF and allowing the skin to form on all batches.
18. While cookies are cooling, prepare no-bake chocolate chip cookie dough.
No Bake Chocolate Chip Cookie Dough:
19. In a stand mixer, or by hand, cream butter and brown sugar until fluffy. Add vanilla and stir.
20. Combine flour and salt. Add the butter to mixture and stir until crumbly.
21. Slowly add milk stirring until smooth. Fold in chocolate chips.
22. While cookie dough is room temperature, scoop a small amount on to a chocolate macaron. Top with a second similar-sized cookie and gently press together.
23. Repeat to fill all macarons.
24. Place in fridge and chill in airtight container until ready to serve. Serve within 2 days or freeze.

Notes