The dough makes three Chocolate Croissant Chaffles, so scoop only 1/3 of the batter onto the hot iron. Lower the lid for 1 to 2 minutes, then remove the first chaffle to a work surface or your prepared baking sheet. Place 1 Tablespoon chocolate chips onto half of the chaffle. Fold over chaffle, and loosely seal the edges by pressing together with fingers or a utensil (fork or spoon), so the chocolate is now enfolded in the turnover. If you haven't already, transfer chaffle to baking sheet. Bake in preheated oven about 5 to 8 minutes, until golden brown and hot through. Meanwhile, cook remaining chaffles in the same way, and add each one to the baking sheet (in the hot oven) with a spatula. (Remove the first chaffle shortly after the second one has been added to the oven, and so on.) Allow baked Chocolate Croissant Chaffles to cool slightly or completely. Dust with powdered sweetener, and serve.