Cookie Yield Calculator

How it is calculated

The yield is the number of whole portions in the batch: cookies = ⌊total dough ÷ scoop⌋, with the remainder leftover = total dough − cookies × scoop. Total dough and scoop weight are both in grams and both must be above zero, otherwise no result is shown. A partly filled last scoop is never counted as a cookie, so the count is always rounded down; a tiny floating-point error is ignored, so 0.3 g of dough with a 0.1 g scoop gives 3, not 2.

Whole-gram values are shown without decimals and fractional ones with two: a 22.5 g scoop is displayed as 22.50 g and a 17.5 g leftover as 17.50 g. If the scoop is bigger than the batch, the result is 0 cookies and the whole batch is left over. The tool only counts dough weight and says nothing about bake spread, tray size or oven time.

Common mistakes

• Entering the weight of the ingredients instead of the weight of the mixed dough. The dough weight includes everything that went into the bowl, such as chocolate chips or nuts.
• Entering the weight of a baked cookie as the scoop size. A baked cookie weighs less than the raw portion, so the cookie count will come out too high.
• Rounding the count up in your head when the scoop is not a round number. 850 g with a 22.5 g scoop gives 37 cookies (37.78 rounded down) and 17.50 g left over, not 38.
• Typing the scoop number, such as 40 for a number 40 scoop, instead of its grams. 40 is read as 40 g per cookie, which is much too large.
• Rounding the answer up. 42.5 cookies is 42, because the half portion is too small to make a cookie of the same size.