Cookie Yield Calculator
Calculate how many cookies a recipe makes based on dough weight and portion size.
Also scale recipes for any target cookie count.
Cookie yield is determined by the total weight (or volume) of the dough divided by the weight of each individual cookie portion. Getting this right helps you plan baking sessions, determine if you have enough cookies for an event, and maintain consistent cookie sizes for even baking.
Why Cookie Size Consistency Matters
Cookies of different sizes baked together on the same sheet will not bake evenly. Smaller cookies will overbake while larger ones remain underdone. Using a cookie scoop (also called a disher or ice cream scoop) is the most reliable way to achieve consistent portions.
Standard Cookie Scoop Sizes
Cookie scoops are typically labeled by the number of scoops per quart:
| Scoop # | Volume | Weight | Cookie Size |
|---|---|---|---|
| #60 | 2 tsp (10 ml) | ~15g | Small / bite-size |
| #40 | 1 tbsp (15 ml) | ~20g | Small (2 inches) |
| #30 | 2 tbsp (30 ml) | ~28g | Medium (3 inches) |
| #20 | 3 tbsp (45 ml) | ~40g | Large (3.5 inches) |
| #16 | 4 tbsp (60 ml) | ~50g | Extra large |
Typical Dough Weights
A standard home batch of chocolate chip cookies (using 2.25 cups / 280g of flour) typically yields:
- 900–1,100g (2–2.4 lbs) of dough
- 36–48 medium cookies depending on scoop size
Key Baking Tips
Always measure dough by weight for the most consistent results. Chilling the dough for at least 30 minutes before baking prevents excessive spreading and develops flavour. Space cookies at least 5 cm (2 inches) apart on the baking sheet. Rotate the pan halfway through baking for even browning.
Scaling for Events
When baking cookies for gifts or events, start with your target cookie count, multiply by the weight per cookie, and scale your recipe accordingly. This calculator handles both directions: calculating yield from dough weight, or calculating required dough weight from a target count.