Batch 22 Bakery Delivers Extra Thick and Gooey ‘Pudge’ Cookies | Eater SF

"Operating out of a licensed home kitchen in Cupertino, Batch 22 Bakery is a deceptively small operation run by Amy Wong that specializes in oversized six-ounce cookies—nicknamed “pudges” because “they’re so fat”—that are extra thick, gooey at the center, never too sweet, toasty, buttery, and truly flavorful. Wong bakes with all butter (sometimes browned), creams the dough a long time to incorporate air, chills it overnight to fully hydrate and let flavors bloom, and recommends a quick flash reheat to return the exterior to golden while keeping the center gooey; the cookies hold their height in the oven and stay moist even on the second day. Batch 22 offers about half a dozen rotating pudge flavors (from bright matcha to coal-black cocoa to pumpkin spice), sometimes stuffed with marshmallow, cheesecake, or ganache; standout creations mentioned include a very lemony pink lemonade (her personal favorite) and a labor-intensive campfire s’more with brown butter, homemade graham crunch, and precisely seven mini marshmallows that pull apart at room temperature. She also sells thinner chocolate-chip cookies and crunchier shortbreads and sandies for other preferences, and currently does pickup and delivery only (direct South Bay orders via the website with preorders due Tuesdays, deliveries Thursdays, pickups Fridays; rest of the Bay via Pastel) while hoping to open a storefront eventually." - Becky Duffett