There’s something oddly personal about baking cookies .
Maybe it’s because everyone has their own idea of what the perfect cookie should be—crispy edges, gooey middle, packed with chocolate, or not too sweet. For me, the perfect cookie isn’t just about texture or flavour (though, of course, those matter)—it’s about comfort, memory, and the moment you eat it.
At SANCHA, I bake a few types of cookies—some inspired by Japanese flavours, others rooted in British comfort. But no matter the recipe, I always try to find that balance between nostalgia and curiosity.
My Cookie Philosophy
Cookies are simple in theory. Flour, butter, sugar, eggs. But what turns those ingredients into something memorable is attention.
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I brown the butter for depth
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I rest the dough overnight for texture and flavour
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I use premium matcha, roasted hojicha, kinako (roasted soybean flour), and dark chocolate because ingredients matter
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And most importantly—I bake small batches by hand, so no two are exactly the same
That small variation? That’s what makes them feel real.
Japanese-Inspired Cookie Flavours at SANCHA
Here are a few of my favourite creations so far:
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Matcha White Chocolate Cookies – earthy, not too sweet, with a tender crumb
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Hojicha & Dark Chocolate – a roasted tea cookie with little pools of 70% chocolate
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Kinako Shortbread – buttery and nutty, dipped in black sesame glaze
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Black Goma + Brown Butter – chewy, nutty, and just the right amount of savoury
Each one is made to feel familiar and a little surprising—like a treat you didn’t know you needed.
The Real Secret?
I don’t aim for “perfect.”
I aim for personal.
I want someone to bite into a SANCHA cookie and think, “That reminded me of…” or “I’ve never had anything like this before.”
That kind of reaction means more than a perfect Instagram photo or a textbook snap. That’s the kind of baking I believe in—something made by hand, made with thought, and made to connect.
If you’ve ever eaten one of my cookies, thank you for letting me share a small piece of that feeling with you. And if you haven’t yet—well, your perfect cookie might just be waiting.
– Samutarō
Founder & Baker at SANCHA
