Sift together almond flour and powdered sugar into a large bowl and set aside.
In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until they become foamy, then add in the cream of tartar.
Turn the mixer up to medium-high and gradually add in the granulated sugar. Once all the sugar is added, turn the mixer to the highest setting and whisk on high until soft peaks form.
Add in 1-2 drops of brown gel food coloring, then continue to whisk on high until stiff peaks form.
Using a spatula, gently fold in half of the dry ingredient mixture until fully combined. Then gently fold in the remaining dry ingredients.
Continue to gently fold the batter until it reaches a “flowing lava” consistency. You should be able to make a “figure 8” with the batter before it breaks. As soon as you reach this consistency, stop mixing! If you over-mix the batter, the macarons won’t rise properly in the oven.
Scoop batter into a large piping bag fitted with a large round tip. Hold the piping bag perpendicular to the silicone mat and pipe 1 inch rounds.
Pick up the baking sheet and drop it onto the counter 3-4 times to help bring any air bubbles to the surface of the macarons. Then use a toothpick to pop any visible air bubbles to make a smooth surface.
Let the macarons sit at room temperature for 30-40 minutes or until a skin forms on the surface. You should be able to lightly touch the surface without any batter being disturbed.
While the macarons are resting, preheat the oven to 300°F.
Bake one sheet at a time on the center rack of the oven for 13-15 minutes or when they do not move on their “feet” when touched.
Let the macarons cool completely on the baking sheet before removing them. They should easily peel off when fully cooled.
Match up your shells before filling, and then turn one side over. On the other side, drizzle a small amount of melted dark chocolate over the top, if desired.
Then pipe a circle of cookie dough buttercream around the edges and fill the center with edible chocolate chip cookie dough.
Put the assembled chocolate chip cookie dough macarons in an airtight container, then place them in the fridge to mature for 12-24 hours. Store in the fridge for up to 5 days. However, for the best taste/texture, let them come up to room temperature for about an hour before eating! [Directly out of the fridge they can sometimes be super hard but at room temperature they're perfectly soft and tender!]
Cookie Dough Buttercream
To make the heat treated flour: preheat the oven to 350 degrees Fahrenheit. Spread 1 cup of all purpose flour on a parchment lined baking sheet. Bake for 5-7 minutes or until the flour registers 160 degrees Fahrenheit on an instant read thermometer. Let cool completely before using. Sometimes heat treated flour will get clumpy, so be sure to sift it before using!
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, cream the butter, brown sugar, and vanilla together until smooth.
Add in the powdered sugar and heat treated flour, and mix until fully combined. Beat the frosting on high for 4-5 minutes until light and fluffy.
If needed, add in milk 1 teaspoon at a time until desired consistency is reached.
Edible Cookie Dough
To make the heat treated flour: preheat the oven to 350°F. Spread 1 cup of all purpose flour on a parchment lined baking sheet. Bake for 5-7 minutes or until the flour registers 160°F on an instant read thermometer. Let cool completely before using. Sometimes heat treated flour will get clumpy, so be sure to sift it before using!
Using a stand mixer fitted with the paddle attachment, or a large bowl and hand mixer, cream together the room temperature brown butter, brown sugar, granulated sugar, and vanilla until light and fluffy (3-4 minutes).
Add in the flour and milk and mix until just combined. If the dough is too dry, you can add in more milk 1 teaspoon at a time until the dough comes together.
Then gently fold in the chocolate chips!
Notes
Tip: Clean mixing bowl and whisk attachment of your stand mixer with lemon juice or white vinegar to make sure there are no trace fats on either (if you skip this step, your meringue may not form).