Preheat oven to 350°F. In a double boiler over simmering water, melt the chocolate and butter, stirring constantly. In a large mixing bowl, stir together sucanat, eggs and vanilla. Add in flour and baking powder and stir well. beat in the melted chocolate and butter mixture. Stir in the white chocolate chips and the bittersweet chocolate chunks. Rest dough in fridge to set for about 1/2 hour. (If you refrigerate too long, mixture will be too hard to work with.) Using two spoons, drop about 1 tbsp. of dough 2 inches apart on parchment-lined cookie sheet. Bake 12-15 minutes. Cool for about 10 minutes and transfer to a wire rack.
Recipe by: Sandy Pomeroy
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