For the longest time I loved baking pies. Something about making homemade pastry and the rolling of the dough just speaks to me. They were probably my favorite thing to bake. That all changed last summer when I tried my hand at macarons for the first time.
I love macarons. I get such a feeling of accomplishment when they come out perfect, feet and all. They are fussy little cookies let me tell ya! Though not as scary and hard as everyone thinks. This month for the Leftovers Club, I thought it would be fun to make an American twist on the classic French cookie. What better way to do that then stuff it with an American favorite... chocolate chip cookie dough.
Now I know what you are thinking, raw cookie dough? Don't fret. There is no egg anywhere in the dough recipe. The great thing about this recipe is that it can be used as a frosting, filling, it can be chilled and rolled into balls as a cupcake topper, or just eat it straight up! The possibilities are endless. And how fun right? Cookie dough that you can safely eat!
For the macaron, I used my favorite easy no fail recipe that I used in my German Chocolate Macarons. It really works great for me every time.
Chocolate Cookie Dough Macarons
Recipe adapted from my German Chocolate Macarons which was adapted from bon appetit
FOR THE MACARONS:
3 room temperature egg whites
1/4 cup granulated sugar
2 cups powdered sugar
3 tbs coco powder
1 cup almond flour/meal
FOR THE COOKIE DOUGH:
1/4 cup unsalted butter
1/2 cup brown sugar
1 cups all purpose flour
1/2 tsp vanilla extract
1/8 tsp salt
1/4 cup mini chocolate chips
2-3 tbs milk
In your electric mixer mix the egg whites until foamy. Slowly pour in the granulated sugar. Whip on high until stiff peaks form.
In a large bowl sift together almond flour, coco, and confectioners sugar.
Using a rubber spatula carefully fold egg whites with your dry ingredients.
Line cookie sheets with parchment paper or a silpat. Transfer cookie mixture into a large piping bag fitted with a 1m tip or larger. Pipe 1 1/2 inch circles onto your cookie sheets spacing them approximately 2 inches apart. Recipe should yield about 24 cookies.
After you have finished piping the cookies out using a wet finger carefully smooth any bumps on the top out. Then give the cookie sheets a good whack on the counter. This removes any air bubbles that might have formed.
Allow cookies to sit out on your counter for about an hour. Or until the tops have started to dry.
Bake at 325 on the center rack of your oven. The cookies are done when they have risen and formed a wider layer around the bottom (also called the feet) and they are dry and hard to the touch. Should take about 15 minutes.
Allow cookies to cool at room temperature and remove from cookie sheets.
FOR THE COOKIE DOUGH:
In a small sauce pan over medium add butter and brown sugar. Heat until it has all melted and starts to boil. remove from heat and allow to cool to room temperature.
In the bowl of your electric mixer using the paddle attachment, mix butter and sugar mixture with salt and vanilla extract. Turn mixer to low and mix in your flour 1/2 cup at a time until the dough comes together. Mix in milk 1 tbs at a time until the cookie dough has the texture of frosting. Slightly sticky, thick but soft enough that you could pipe it.
Refrigerate dough for one hour or until it stiffens up.
Roll Dough into one inch balls and flatten in the palm of your hand.
Place dough in the center of two macaron cookies creating a sandwich. Enjoy :)
Recipe yields about 1 dozen cookies.
Check out The Leftovers Club, it's a super fun group of bloggers, just look at what everyone made this month!
Savory Simple - Quinoa Energy Bars
Meadows Cooks - Intensely Chocolate Sables with Raspberry Cream
The Girl In The Little Red Kitchen - Cashew Butter and Blackerry Jam Thumbprint Cookies
Dining with Dani - Pancakes and Bacon Cookies
Juanita's Cocina - Butterscotch Browned Butter Blondies
Damn Delicious - Salted Caramel Pretzel Blondies
Eats Well With Others - Salted Caramel Shortbread
Farmgirl Gourmet - Sea Salted Toffee Chocolate Chip Cookies
Frugal Foodie Mama - Cookie Butter Pecan Bars
Let's Give Peas a Chance - Chocolate Stout Brownies
Budget Gourmet Mom - Crisp Oatmeal Cookie Sandwiches
A Zesty Bite - Dulce de Leche Sugar Cookies
Sugar Dish Me - Strawberry Lemonade Loaf
Roxana's Home Baking - Chocolate chip bars
Little Kitchie - Salted Oatmeal Chocolate Chip Cookies
Pineapple and Coconut - Pineapple Whoopie Pies with Coconut Cream Filling
O'Boy! Organic - Rhubarb Cake
MarocMama - Caramel Vanilla Bean Krispie Treats
Omeletta - Brown Sugar Meringues
Eat Bake Drink Cook - Everything Cookies
Healthy. Delicious. - Carrot Cake Granola
Souffle Bombay - Sweet & Spicy Pecans
The Spiced Life - Garam Masala Caramel Corn
Kelly Bakes - Raspberry Cream Marshmallows
Bakeaholic Mama - Chocolate Cookie Dough Macarons
Whey Beyond the Naked Truth - Chia Seed Protein Bites