Combine flour, cocoa, baking powder and salt in a bowl. Set aside. Melt the butter and 7 squares (200 g) of chocolate in a double boiler. With an electric mixer, beat the eggs with the maple sugar and the granulated sugar until light in colour.
Pour in the melted chocolate and beat one to two minutes more. Gradually add the blended dry ingredients, mixing until a stiff dough forms. Use a spoon to place 2-tablespoon (30 ml) mounds on a baking sheet lined with parchment paper, leaving adequate space around each. Flatten the mounds a bit.
Top each mound with coarsely chopped pieces of chocolate. Bake 10 to 12 minutes. The centre of the cookies should remain soft. Cool on a wire rack.