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Chocolats Grondard
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Dark and White Chocolate
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1 cup unsalted butter, softened
1/2 cup dark brown sugar,
firmly packed
3/4 cup white sugar
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 1/2 cups flour
1 1/4 teaspoons baking soda
1 teaspoon salt
2 tablespoons milk
1 cup hazelnuts* toasted
and skinned, chopped
1 1/2 cups semisweet chocolate chips
1 1/2 cups white chocolate chips

[* or other nuts or your choice]

In bowl with electric mixer cream together butter, brown sugar, and white sugar until mixture is light and fluffy. Beat in eggs, one at a time, beating
well after each addition, then add vanilla and almond extract.
Into a bowl sift flour, baking soda and salt. Stir flour mixture and milk into butter mixture until batter is combined well. Stir in the hazelnuts and 1 cup each of the chocolate chips. Spread batter in a well-buttered and floured
15-by-10-inch jelly roll pan and bake 20 to 25 minutes at 375 degrees F.
or until golden brown.
Remove pan from the oven, sprinkle the remaining 1/2 cup semisweet and 1/2 cup white chocolate chips over the top and let them soften for 3 minutes. Spread the melted chocolate chips over the top forming a swirl pattern. Let the confection cool in the pan on a rack, chill it for 2 hours and cut it into approximate 2-inch squares. Makes about 28 squares.

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