Preheat the oven to 350°F (175°C). Prepare a baking sheet with parchment paper or a baking mat.

In a microwave-safe bowl, combine the sugar-free chocolate chips and butter. Microwave, stirring every thirty seconds until melted and smooth. Alternatively, use a double boiler method.

While the melted chocolate cools, whisk together the flour, baking powder, and cocoa powder in a medium bowl.

In a large mixing bowl, beat the eggs and sugar alternative until combined. Stir in the vanilla extract.

Combine the cooled chocolate mixture with the egg mixture. Gently fold in the dry ingredients without overmixing.

Use a medium-sized cookie scoop to drop dollops of dough onto the prepared baking sheet, leaving about 1.5 inches between each.

Bake in the preheated oven for 7 to 10 minutes until edges are set and centers are soft, with cracks on top.

Let cool on the baking sheet for about 10 minutes before transferring to a cooling rack.