To Make the Macaron Shells:

1. Start by sifting together the almond meal and powdered sugar together through a fine mesh sieve or handheld sifter into a large bowl. Push through any hard bits as best as you can, and if needed, grind them through a food processor so they’ll properly sift. If there’s a teaspoon or less of hard bits, you may discard. Set sifted mixture aside.
2. Fill a large pot with about 1-2" of water and bring to a simmer.
3. Place a stand-mixer bowl over the simmering water and immediately add in the white sugar and four egg whites. Whisk vigorously for about 30 seconds or until mixture is foamy and bubbly. Remove from the heat immediately, carefully wipe the bottom of the bowl, and attach to your stand mixer.
4. Whip with the whisk attachment for 5-7 minutes or until egg whites are stiff and glossy. Scrape the vanilla bean pod and place seeds and the 1/4 tsp vanilla extract into the egg white mixture; whip briefly to combine.
5. Add in half of the sifted mix and very gently and very barely mix in (about 4 turns of the spatula).
6. Add the rest of the sifted dry ingredients and gently fold into the egg white mixture to combine. The mixture, once done, will be thick like oatmeal. Spoon mixture into a piping bag attached with a large, open-circle tip.
7. Pipe macarons onto parchment-lined baking sheets (make sure the parchment is the exact size of the baking sheet) or macaron mats. I like to count to four while piping, which produces a decently sized macaron about the size of an American quarter.
8. Once all macarons are piped, garnish half of them with about 3 chocolate chips each. Tap the trays gently on a counter a couple of times, then allow them to set on the counter for about 20 minutes. During this time, preheat your oven to 275°F.
9. After 20 minutes, bake your macarons for about 12-14 minutes, rotating pans halfway through baking time. Mine bake for exactly 13 minutes.
10. Gently remove from the oven and allow the macarons to cool completely on the baking sheets. Macarons should very easily pull away with little resistance.

For the Cookie Dough Filling:

1. Cream together the butter, brown sugar and granulated sugar with the paddle attachment for about 2 minutes.
2. Add in the vanilla and milk and beat to combine. Lastly, add in the powdered sugar until filling is light and fluffy.
3. Stir in the chocolate chips by hand.
4. Place the filling in a large disposable piping bag attached with a large, open-circle tip.
5. Pipe onto the flat side of an un-garnished macaron, then top with a garnished macaron gently to create a sandwich. Repeat with remaining macarons.
6. Serve immediately, or store leftovers airtight in a single layer on the counter for up to 2 days.