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Caputo's Cookie Recipe

One of Salt Lake City's favorite chocolate chip cookies


Restaurant: Caputo's Market & Deli

Artisan: Marian McKenney, Caputo’s house pastry chef

About: Caputo’s is Utah’s leading purveyor of regional Italian and Southern European foods, winner of numerous specialty food awards and an advocate for bean-to-bar craft chocolate. With four locations across Salt Lake Valley, Caputos has solidified its position as one of the nation’s best specialty food markets, with a mission to promote and preserve culinary traditions of our ancestors. Highlights include cave aged cheeses from their state-of-the-art cheese caves and one of the largest collections of craft chocolate bars in the world. (Read: The Craft Chocolate Capitol of America is Utah?) They've shared their recipe for a magical sea salt (yes!) chocolate chip cookie — which will make every chocolate lover happy. We've decided it's not possible to just take one nibble. Nom nom away!

Two cookies stacked on a plate.

Caputo's chocolate chip cookies

A hand holds up a cookie in front of Caputo's sign.

Caputo's chocolate chip cookies




*Yields 18 large cookies:

  • 1 1/4 cups butter (2 1/2 sticks of butter)
  • 1 1/3 cups brown sugar
  • 1 cup + 2 tbsp 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 oz high quality craft chocolate
  • fleur de sel (sea salt to taste)



  1. 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.
  2. In a separate bowl, mix eggs and vanilla together. Slowly pour and incorporate this mixture into the sugar mixture until barely mixed in. Scrape down the sides of the bowl.
  3. Mix in both flours, until barely mixed in. Do not over mix.
  4. Mix in chocolate until fully incorporated. Do not over mix.
  5. Scoop into .25 lb balls and place on a parchment lined tray.
  6. Refrigerate cookie dough for six to seven days, which results in a better texture and flavor after you bake the cookie. If you cannot refrigerate for six to seven days, refrigerate for an hour minimum. Preheat the oven to 350 degrees before baking.
  7. Place four to five cookies on a standard cookie sheet. Bake cookies in the oven for nine minutes, then rotate the cookie sheet and bake for another eight minutes (or until tops of cookies are golden brown).
  8. Remove cookies from oven and immediately top with fleur de sel sea salt.
  9. Let cool for five to ten minutes before eating. Cookies may be enjoyed warm, or wrapped and served later.


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