This small-batch cookie formula is a kitchen-development draft. It gives you measured quantities and a clear test routine, but its yield, bake time and texture have not yet been validated by our kitchen.
Draft formula
| Ingredient | Amount |
|---|---|
| Unsalted butter, softened | 60 g |
| Sugar | 50 g |
| Beaten egg | 25 g |
| All-purpose flour | 100 g |
| Culinary Matcha | 4 g |
| Baking powder | 1 g |
| Salt | Small pinch |
| White chocolate pieces, optional | 30 g |
Use the Culinary powder as a candidate for this trial, not as a tested winner. The original customer evidence includes successful baking uses, but those reports do not validate this formula.
Trial method
- Heat the oven to 170°C / 338°F and line a baking tray.
- Mix butter and sugar until evenly combined, then mix in the weighed egg.
- Sift flour, matcha and baking powder together. Fold into the butter mixture with the salt and optional chocolate.
- Divide into eight similar portions, space them on the tray and flatten slightly.
- Begin checking at 10 minutes; continue until the cookies are baked through and the edges are set. Record the actual time rather than treating this draft as a validated schedule.
- Cool on the tray before moving. Assess a cooled cookie, then record spread, texture, bitterness and tea flavor.
If the tea disappears, adjust its dose in a later small trial while keeping the base formula stable. Adding more powder can also affect texture and bitterness; do not change every ingredient at once. For the visual result, use the color and bitterness guide.
Sources: reference 1, reference 2.
