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

There are chocolate chip cookies, and then there are Caputo's Sea Salt Chocolate Chip Cookies. Get the full recipe here for confectionary indulgence.

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

5 from 13 votes
Brooke Eliason
Servings: 18 large cookies
Difficulty: Easy


  • 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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