Cookie Yield Calculator

Cookies = dough weight / per-cookie weight. Plan batch + sheet pans.

Inputs

Standard chocolate chip ~30g; bakery jumbo ~60g.

Result

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General calculation reads

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How to use this calculator

  • Weigh total dough or estimate from recipe (Toll House full batch ~1.2 kg).
  • Pick per-cookie weight (standard 30g).
  • Set per-pan count (12-18 typical).

About this calculator

Cookie yield is simple division but planning is everything. A standard chocolate chip cookie is 28-32g raw dough → 4 cm wide baked. Big-batch baking benefits from a kitchen scale: portion 30g balls onto sheet pans, 12 per half-sheet. For a 1.2 kg batch (typical Toll House recipe doubled): 40 cookies, 4 sheet pan batches if you only have one sheet — that's 60+ minutes of bake time. Pre-portion balls onto a sheet, freeze, then bake on demand.

Frequently asked

How do I weigh "1 cup of cookie dough"?+
Volume of cookie dough varies wildly by recipe. Don't — weigh whole batch then divide.
Standard cookie size?+
30g raw → ~3-3.5" baked. Bakery jumbo: 60-90g → 4-5" baked. Petite: 15g → 2".
Why portion before baking?+
Consistent size = consistent bake time. Hand-rolled balls vary by 30%; weighed balls vary by <5%.
Can I freeze raw dough balls?+
Yes — portion onto a sheet, freeze 1 hour, transfer to bag. Bake from frozen, +2 minutes vs. recipe.
Spread vs. dome?+
Spread: warm dough, more sugar, less flour. Dome: cold dough, more flour, less sugar. Affects how many fit per pan.

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