Cookie Dough Yield Calculator
Calculate how many cookies a batch of dough will make based on dough weight, cookie size, and spread factor.
How many cookies does a batch make?
The number of cookies depends on three things: total dough weight, the size of each dough ball, and how much the cookies spread during baking. Professional bakers use portion scoops (dishers) to get consistent sizes every time.
Basic yield formula:
Number of cookies = Total dough weight ÷ Dough ball weight
Standard cookie scoop sizes:
| Scoop Size | Dough Ball Weight | Baked Diameter | Cookie Type |
|---|---|---|---|
| #100 (teaspoon) | 8–10 g | 4–5 cm (1.5–2") | Mini cookies, tea cookies |
| #60 (tablespoon) | 15–17 g | 5–6 cm (2–2.5") | Small cookies |
| #40 (small) | 24–26 g | 6–7 cm (2.5–3") | Standard cookies |
| #30 (medium) | 30–35 g | 7–8 cm (3–3.5") | Bakery-style |
| #20 (large) | 45–50 g | 9–10 cm (3.5–4") | Large bakery cookies |
| #16 (extra large) | 60–65 g | 10–12 cm (4–5") | Giant cookies, Levain-style |
Spread factor by dough type:
Different doughs spread differently based on fat content, flour type, and leavener amount.
| Cookie Type | Spread Factor | Notes |
|---|---|---|
| Shortbread | 1.1–1.2× | Minimal spread, holds shape well |
| Sugar cookie (rolled) | 1.1–1.3× | Cut shapes barely change |
| Chocolate chip | 1.5–1.8× | Moderate spread, classic dome |
| Oatmeal raisin | 1.4–1.6× | Moderate spread |
| Peanut butter | 1.3–1.5× | Moderate, often pressed flat |
| Snickerdoodle | 1.6–1.9× | High spread, crinkled top |
| Thin and crispy | 2.0–2.5× | Very high spread |
Worked example — chocolate chip cookies:
Classic Toll House recipe yields about 1,200 g of dough. Using a #40 scoop (25 g per ball):
Cookies = 1,200 g ÷ 25 g = 48 cookies
With a 1.6× spread factor, each 3 cm dough ball becomes about 4.8 cm diameter when baked. Space them 5 cm apart on the baking sheet.
Baking sheet capacity:
A standard half-sheet pan (33 × 46 cm / 13 × 18") fits:
- 24 mini cookies (#100 scoop)
- 15 standard cookies (#40 scoop)
- 12 bakery-style cookies (#30 scoop)
- 9 large cookies (#20 scoop)
Common recipe dough weights:
| Recipe | Approx Total Dough |
|---|---|
| Toll House (1 batch) | 1,100–1,200 g |
| Sugar cookies (1 batch) | 800–900 g |
| Oatmeal raisin (1 batch) | 1,000–1,100 g |
| Shortbread (1 batch) | 600–700 g |
| Peanut butter (1 batch) | 900–1,000 g |
Chilling dough: Refrigerating dough for 30–60 minutes reduces spread by 10–15%. If your cookies spread too much, chill the dough balls before baking. For slice-and-bake logs, chill until very firm (2+ hours).