Cookie Batch Calculator

A typical homemade cookie uses 25-35g of dough per cookie. Small cookies (like amaretti) might use 15-20g, while large American-style cookies often use 50-60g. Consistent dough ball weight is the key to uniform cookies that bake evenly.

Divide the desired number of cookies by the original recipe yield to get a scale factor, then multiply every ingredient by that factor. For example, if a recipe makes 24 cookies and you want 36, the factor is 1.5 — so 200g flour becomes 300g.

Baking time per cookie stays the same as long as each dough ball is the same weight and size as the original recipe. What changes is how many batches you need to bake if they do not all fit on your trays at once.

Yes, cookie dough scales well. For very large batches (more than 3x), consider mixing in batches to ensure even distribution of ingredients. Cookie dough also freezes well — portion into balls and freeze on a tray, then bag them up for baking later.

For standard homemade cookies, 30g per dough ball is a good starting point. This makes a cookie about 7-8cm in diameter after spreading. For thinner, crispier cookies use less dough (20-25g). For thick, chewy cookies use more (40-50g).