Cookie Yield Calculator — 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.
### 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.
Exemplo Resolvido
A classic chocolate chip cookie recipe: 2.25 cups flour, 1 cup butter, 0.75 cups sugar, medium scoop.
- Flour weight: 2.25 x 125 = 281 g.
- Butter weight: 1 x 227 = 227 g.
- Sugar weight: 0.75 x 200 = 150 g.
- Other ingredients: ~100 g.
- Total dough: 281 + 227 + 150 + 100 = 758 g.
- Cookie weight: 1.5 x 15 = 22 g.
- Yield: floor(758 / 22) = 34 cookies.