White Chocolate & Cocoa Cookies

3-1/2 to 4 cups freshly ground soft wheat flour (found in most natural food stores) *you want the dough firm, yet slightly sticky
1 tsp. baking soda
1 tsp. aluminum-free baking powder
1/2 tsp. sea salt
3 Tbs. unsweetened cocoa powder
1 cup unsalted butter
1 cup dry honey granules (Do NOT use pure liquid honey as a substitute)
1 cup sucanat sugar
2 eggs
1 tsp. pure vanilla extract
2 cups white chocolate chip morsels

Preheat oven to 350 degrees F.

In a large bowl, mix flour, baking soda, baking powder, salt, and cocoa. Set aside.

In separate large mixing bowl, cream butter, honey granules, and sucanat with a hand mixer, until it makes a grainy paste. Add eggs and vanilla; beat well.

Stir dry ingredients into the creamed ingredients, a little at a time, blending well with each addition. Stir in white chocolate chips.

Drop rounded tablespoons of cookie dough, 2-inches apart, onto an ungreased cookie sheet. Bake for 10 minutes. Let cookies rest on pan for a minute, then transfer to a cooling rack. Store left overs in an airtight container or bag.

Makes about 3 to 4 dozen cookies