4 ounces unsweetened chocolate, chopped

6 tablespoons (3/4 stick) soy margarine, cut into small pieces

2 cups semisweet grain-sweetened chocolate chips

½ cup unbleached flour

2 tablespoons unsweetened cocoa powder (not Dutch process)

¼ teaspoon baking powder

½ teaspoon salt

1 cup Wholesome Sweeteners Organic Sucanat

3 large cage-free organic eggs

Melt the chocolate, margarine, and 1 cup of the chocolate chips in a 1-quart heavy saucepan over low heat, stirring occasionally.  Cool. In a large bowl, stir together the flour, cocoa, baking powder, and salt.  In another bowl, beat together the Sucanat, eggs, and vanilla with an electric mixer until pale and frothy, about 2 minutes.  On low speed, mix in the melted chocolate mixture and then the flour mixture until well combined.  Stir in the remaining cup of chocolate chips.  Chill, covered, until firm, about 2 hours.

Preheat the oven to 350 degrees F.

With a dampened hand, roll heaping teaspoons of dough into 1-inch balls and arrange 2 inches apart on ungreased baking sheets.  Bake in batches in the middle of the oven until puffed and set, about 10 minutes.  The cookies will be soft in the center.  Transfer to racks to cool.