Calcolatore Resa Biscotti — Formula

How Cookie Yield Is Estimated

Formula

Cookie Count = Total Dough Weight / Weight per Cookie

Total dough weight is estimated from the main ingredients: flour, butter, sugar, plus an allowance for eggs and other additions (approximately 100 g).

Scoop Sizes

  • Small (1 tbsp): About 15 g, makes 2-inch cookies.
  • Medium (1.5 tbsp): About 22 g, makes 2.5-inch cookies.
  • Large (2 tbsp): About 30 g, makes 3-inch cookies.
  • Extra Large (3 tbsp): About 45 g, makes 4-inch bakery-style cookies.

    • Esempio Risolto

    A classic chocolate chip cookie recipe: 2.25 cups flour, 1 cup butter, 0.75 cups sugar, medium scoop.

    1. Flour weight: 2.25 x 125 = 281 g.
    2. Butter weight: 1 x 227 = 227 g.
    3. Sugar weight: 0.75 x 200 = 150 g.
    4. Other ingredients: ~100 g.
    5. Total dough: 281 + 227 + 150 + 100 = 758 g.
    6. Cookie weight: 1.5 x 15 = 22 g.
    7. Yield: floor(758 / 22) = 34 cookies.