Caputo’s Sea Salt Chocolate Chip Cookie Recipe

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Salt Lake City wouldn’t be the same without Caputo’s Market & Deli. If you’ve been there and experienced the magic of Caputo’s yourself, then you know that simply calling it a market and deli doesn’t do it justice. A purveyor of fine Italian and southern European foods, any food enthusiast will feel like a kid in a candy shop after taking just a step or two inside. Whether you’re sampling one of their imported olive oils, peeking into their state-of-the-art cheese cave, or swooning over their treasure trove of craft chocolates, it’s hard to not feel a sense of gastronomic bliss.

And that’s just the market. Alongside all three Salt Lake City storefronts is the deli component of this family-owned business. Get The Caputo for the house favorite sandwich — with prosciutto, mortadella, salami, provolone, lettuce, tomato, olive oil, and balsamic, this concoction is always a home run. The salads and soup are a great accompaniment to your sandwich, but getting one of their sea salt chocolate chip cookies is a non-negotiable.

SEE ALSO: Top 10 Sandwiches in SLC

Caputo’s Sea Salt Chocolate Chip Cookies

The Caputo’s Sea Salt Chocolate Chip Cookie is one of the very best chocolate chip cookies in Salt Lake City (and possibly THE best). Why this cookie? And what makes it so delicious? For starters, this is a chocolate lover’s cookie. And we aren’t just using any old chocolate chips. Caputo’s makes most of their cookie batches with high-quality Tropilia chocolate, but have also been known to use other chocolate for special batches, like Omnom Milk of Madagascar, Amano Dos Rios, or even Valrhona Dulcey pearls.

Other signature elements of this cookie? Incredible texture and flavor thanks to their 6-7 day (yes, day) refrigeration period, and a unique combination of cake and bread flour, which simultaneously gives you the perfect chewy cookie (thanks to the bread flour) that’s still fluffy and tender (hello cake flour!). The rest of the cookie ingredients are fairly pedestrian, all tied together and enhanced with a generous sprinkling of fleur de sel sea salt after baking.

And the best news? You can enjoy this delectable cookie from the comforts of your own kitchen, no matter where you are in the world. But promise us that next time you’re in Salt Lake City you’ll visit Caputo’s for a quick and delicious sandwich, or ingredients for a homemade pizza night, or just to sample one of their delectable sea salt chocolate chip cookies.


Caputo's Sea Salt Chocolate Chip Cookies

Cuisine American
Servings 18 large cookies


  • 1 1/4 cups butter, softened 2 1/2 sticks of butter
  • 1 1/3 cups brown sugar
  • 1 cup plus 2 tablespoons white sugar
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp kosher salt
  • 1 3/4 cups cake flour
  • 1 3/4 cups bread flour
  • 2 large eggs
  • 2 tsp vanilla extract
  • 16 ounces high quality craft chocolate
  • fleur de sel


  • In a large bowl beat together butter, sugars, baking soda, baking powder, and salt. Beat together for 5-10 minutes or until the batter turns a very pale light brown. Scrape the sides and bottom with a rubber spatula to make sure ingredients are fully combined.
  • In a separate bowl mix eggs and vanilla together. Slowly pour and incorporate into the sugar mixture until barely mixed in. Scrape down sides of bowl.
  • Mix in both flours, until barely mixed in. Do not over mix.
  • Mix in chocolate until fully incorporated but do not over mix.
  • Scoop into .25 lb. balls and place on a parchment lined tray.
  • Refrigerate cookies for 6-7 days, which results in a better texture when you bake the cookie, and better flavor. If you cannot refrigerate for 6-7 days, refrigerate for an hour minimum. Preheat oven to 350 degrees before baking.
  • Place 4-5 cookies on standard cookie sheet. Bake cookies in the oven for 9 minutes then rotate and bake for another 8 minutes, or when tops of cookies are golden brown.
  • Remove cookies from oven and immediately top with fleur de sel sea salt.
  • Let cool for 5-10 minutes before eating. Cookies may be enjoyed warm, or wrapped and served later.

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  1. 5 stars
    A chocolate chip cookie for grown ups, and really just everyone. They are HUGE, chocolatey, and the texture is so good! We baked a couple the same day we mixed the dough, after refrigerating for an hour, and the rest after waiting a week. There is a definite difference in how they baked, the texture, and the flavor! We preferred the cookies that we waiting the week for, but they are still really good baked the same day.

  2. 5 stars
    I love chocolate chip cookies more than I love my children. I could replace every other food with them. These cookies are without a doubt, the greatest on planet earth. I’ve made them for countless parties, holidays, and about a million times just for myself. So far, every single person has declared they are the best chocolate chip cookie they’ve ever had. Make them. Use good chocolate and flaky salt — make them the way they were meant to be made.

  3. 5 stars
    These are hands down my favorite cookie. Of all time. Ever. I keep balls of the dough in my freezer for when I need to make them on short notice! Thank you SO much for this fantastic recipe!

  4. 5 stars
    I love making these cookies. We tried the originals at Caputo’s, then made them ourselves…fantastic recipe. My husband said these are the best chocolate chip cookies he has ever had. Rich, deep flavor! Just ordered more chocolate from Caputo’s to make them again.

  5. 5 stars
    This recipe is incredible. I’m forever grateful for the secret stash of the special ingredients I keep that make this cookie the best. It is worth it I promise!

  6. 5 stars
    I’ve made these several times to give to people and they rave about them! They are by far the best chocolate chip recipe I’ve found! I always check for poison and this dough is some of then best to eat too! 🤣 thank you for sharing this delightful recipe!

  7. 5 stars
    My husband absolutely loves chocolate chip cookies and I get so bored of them. I’ve made so many different chocolate chip cookies and most taste basically the same EXCEPT this recipe. So yummy. Definitely worth letting them sit for a week in the fridge. It makes all the difference.

  8. We love these cookies! Seriously the best I’ve ever had. We eat them every night (usually cut in half or fourths). I actually prefer them without chocolate chips because the dough is just amazing. I love the gooey center but my husband likes them crispy so we make balls of dough half the size and cook them for the same amount of time.

  9. 5 stars
    This recipe makes amazing chocolate chip cookies! It is excruciating to leave the dough sitting in the fridge for a week, but it is absolutely worth it. It’s also definitely worth it to get really good chocolate. And if you are close to Salt Lake stop in to Caputos for the real thing, probably the best cookie I’ve ever eaten ❤️

  10. 5 stars
    I made these cookies two days ago and have been thinking about them ever since. They truly are the gold standard of chocolate chip cookies, I will never use another recipe! Brooke’s demo on IG was SO helpful. I’m convinced I need this dough in my fridge on hand at all times. I used chopped up Tony’s chocolate and had zero regrets! Thank you, Brooke!!

  11. 5 stars
    I’m telling you, these cookies are the bomb. I made these twice already and the crowd I made them for went crazy. I brought some to work today and they were gone in minutes. So many compliments how delicious they were😍 Thanks again for posting the recipe🤗

  12. 5 stars
    The recipe looks amazing! We just made them and letting the cookie dough sit in the fridge for 7 days! Can’t wait to try them next week!
    We have a couple of questions: Would you be able to leave them in the fridge longer than 7 days? If not, could we put them in the freezer after the 7 day fridge period (it won’t affect the texture and taste of the cookie?).

    1. Hey there! Thanks so much for the thoughtful comment! I think after the week is up, it would be best to put the dough in the freezer and then pull it out as needed. Just put in an airtight container or ziplock bag and then you can pull them out about 30 mins before baking and they should be good. 🙂