Pre-heat oven to 350 degrees
Melt the butter and chocolate together either in a double boiler or in a microwave.
If using a microwave use the lowest setting and melt in intervals of 35 seconds.
Allow the chocolate and butter mixture to cool completely.
(at least 15 minutes)
In a medium sized bowl, beat the eggs and sugar substitute on high until the mixture is thick and pale yellow.
Up to 3 minutes.
Then add the melted butter and chocolate mix and beat another 3 minutes allow the batter to thicken.
Next fold in the cocoa powder, baking powder, and salt until fully combined.
Lastly add the sugar-free chocolate chips and chopped hazelnuts.
Refrigerate the cookie dough for at least 20 minutes before baking.
Line your cookie sheet with parchment paper.
Add your cookie dough to the cookie dough by using a tablespoonful
Slightly flatten the cookies and bake for 10-12 minutes.
(you do not want to over bake these)
Allow the cookies to fully cool before removing them from the sheet and eating.