Combine all dough ingredients except butter and chocolate chips in a bowl, ensuring yeast does not directly touch salt or sugar.

Knead the dough by hand or with a mixer for 5 minutes.

Add butter and knead for 15–20 minutes until smooth.

Cover the dough with plastic wrap and let it rise in a warm place (40°C) for 50 minutes.

Check if the dough has doubled in size after the first rise.

Deflate the dough gently, shape it into a ball, and cover with plastic wrap for 15 minutes.

Gradually fold in chocolate chips in 2–3 batches, kneading lightly.

Place the dough in a 15cm round mold and press lightly on the surface.

Let the dough rise again in a warm place (40°C) for 40 minutes.

Prepare macaron topping by mixing almond flour, powdered sugar, and egg white until smooth.

Spread the macaron topping evenly over the surface of the risen dough.

Dust generously with powdered sugar using a sieve.

Bake in a preheated oven at 170°C for 25–30 minutes.