Ingredients

150 g (1⅓ sticks) Softened butter

150 g (⅓ cup) Fine sugar (If you’re using granulated sugar, pulse it in a food processor)

¼ tsp Salt

½ tsp Vanilla extract

50 g (½ cup) Unsweetened cocoa powder

200 g (1¼ cup + 1 tbsp) All purpose flour

Chocolate chips - optional

Method

In a large bowl, cream together the softened butter, sugar, salt and vanilla extract.

Sift the cocoa powder and flour into the bowl, and mix roughly together with a spatula. Then bring the dough together using your hands.

If you’re using the optional chocolate chips, add them at this stage.

Check the consistency of your dough compared to the consistency in the video. For this recipe, it’s important to get the texture of the dough correct so that the cookies hold their shape in the oven. If your dough looks looser than in the video, add a little extra cocoa powder or flour to bring the dough to the right consistency.

Shape the illusion cookies using an ice cream scoop (check the video for the precise technique).

Put the cookies in the freezer for around 15 minutes to firm up the dough before putting them in the oven. This really helps the cookies hold their shape as they bake.

Bake the cookies in a pre-heated oven at 200 °C (400 °F) for around 13 minutes. The high temperature of the oven sets the outside of the cookies, allowing them to hold their detailed “ice cream scoop” shape and texture.

Allow the cookies to cool completely before picking them up.