Cookie Dough Yield Calculator
Calculate cookie yield from dough weight and portion size in grams.
Returns count with baking sheet estimates for drop, rolled, and slice-and-bake cookies.
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 | Per Half-Sheet | Cookie Type |
|---|---|---|---|---|
| #100 (teaspoon) | 8–10 g | 4–5 cm (1.5–2") | 24 | Mini cookies, tea cookies |
| #60 (tablespoon) | 15–17 g | 5–6 cm (2–2.5") | 20 | Small cookies |
| #40 (small) | 24–26 g | 6–7 cm (2.5–3") | 15 | Standard cookies |
| #30 (medium) | 30–35 g | 7–8 cm (3–3.5") | 12 | Bakery-style |
| #20 (large) | 45–50 g | 9–10 cm (3.5–4") | 9 | Large bakery cookies |
| #16 (extra large) | 60–65 g | 10–12 cm (4–5") | 6 | Giant cookies, Levain-style |
The disher number is how many level scoops fill a quart, which is why it runs backwards: a #100 is small and a #16 is enormous. The baked diameters above are for a normal drop cookie. A shortbread of the same scoop comes out noticeably smaller and a thin crispy dough noticeably wider, and the calculator adjusts for that.
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
A 25 g ball is roughly 3.5 cm across, and chocolate chip dough spreads about 1.65×, so each one bakes out near 6.5 cm. That is the middle of the 6 to 7 cm the scoop table gives, which is the check worth doing. Space them about 8.5 cm apart, centre to centre, and at 15 to a pan that is four sheets.
Baking sheet capacity:
A standard half-sheet pan (33 × 46 cm / 13 × 18") fits:
- 24 mini cookies (#100 scoop)
- 20 small cookies (#60 scoop)
- 15 standard cookies (#40 scoop)
- 12 bakery-style cookies (#30 scoop)
- 9 large cookies (#20 scoop)
- 6 giant cookies (#16 scoop)
Those counts allow a couple of centimetres of clear space around each cookie and a margin at the pan edge, where the heat is fiercest. Crowd them and the ones in the middle stay pale while the outside row goes dark.
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).
How we build and check this calculator
This calculator runs entirely in your browser, so the numbers you enter stay on your device. The math behind it is written by hand and tested against worked examples and standard references before the page goes live.
SuperGlobalCalculator is independently built and maintained. See how we build and verify our calculators.
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