Recipes for flourless chocolate cookies have been catching my eye for a while now, and since they seemed similar to the extremely popular flourless peanut butter cookies (both are simply peanut butter or cocoa, egg whites, sugar, and vanilla) I had very high hopes for the outcome.
But I found, batch after batch, that the cookies - although texturally were as promised with crispy, chewy exteriors and gooey fudgy interiors - tasted too much like plain cocoa to me. It was definitely deeply chocolately.. but seemed to be missing something taste-wise.
I wanted to keep the intensity of the chocolateness, but add a smoothness so that it didn't seem so cocoa powder+egg whites in flavor. Throwing some peanut butter into the mix seemed like the perfect solution: it adds a bit of fat (to what was essentially a fat-free cookie) which smooths out the flavors while still complimenting the dark chocolate element.
Chocolate and peanut butter.. they belong together.
Normally I skip sifting ingredients when making cakes or cookies, but I found that with this recipe it was necessary was to break up any lumps from the icing sugar and cocoa powder and avoid unpleasant pockets of cocoa powder.