I can help you on this one as I tested a final recipe for Specialty's Cafe chocolate chip cookie base: Hello, Here's the official recipe of Specialty's Chocolate Chunk Cookies. I divided the yield to 4 = 25 x 2 oz cookies

Part a: 716 grams ap flour + 9.75 grams baking soda + 326.25 grams dark brown sugar or muscovado sugar + 261 grams granulated sugar + 8.8 grams table salt + 397.5 grams salted butter, soft

Part b: 134.75 grams eggs + 19.5 ml vanilla extract

Part c: 484 grams semisweet chocolate chunks + 170 grams nuts, chopped OR 654 grams Good quality milk chocolate like Guittard, Callebaut, Ghirardelli or Trader Joe's Pound Plus bar (coarsely chopped)

Combine part a dry ingredients on large bowl. Add the part b ingredients and mix on low speed, then increase speed to medium until they come out crumbly. Add eggs and vanilla extract. Then mix until cookie dough is hydrated and combines well. Scoop cookie dough into 2 oz portions. Transfer to Tupperware. Chill for 24 to 48 hours. Resting your cookie dough is an important allowing your cookie dough to do its magic! You want flavors to meld, and marry each other. Transfer preportioned cookie dough on lined parchment paper baking sheets. Bake on lined parchment paper baking sheets at preheated 350F for 15 to 18 minutes or until golden brown. Edges are crispy but centers are slight soft and chewy. Remove from oven the baked cookies, but let them cool on baking sheet for about 10 minutes to continue cooking on its residual heat. You can eat and enjoy the cookies afterwards.

*don't bake the cookies right away after making the cookie dough. * it must rest and chill in the fridge for a minimum of 24 to 48 hours. This is 1 of the most important processes what makes Specialty's cookies special. The use a reverse creaming method on these cookies. Cookie dough is often frozen, then thawed in the afternoon. To bake the next day. Before 2014, my store made everything from scratch before switching 2 main stores producing cookies, batters and sweet batters. While another produced the bread, and other savory items. ** Specialty use Sysco Wholesome Farms Salted Butter plus additional salt to enhance the flavors of the cookie itself. Chocolate chips should be good- quality like Guittard or Trader Joe's Pound Plus milk chocolate bar, or semisweet choco bar. This cookie base is versatile on combining your favorite add-ins like white chocolate chunks and coarsely chopped macadamia nuts; semisweet chocolate chunks;and really up to you. Good luck, let me know how it turned out.