Cookies
24
Dough
840g
Flour
319g
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Inputs
Result
24 cookies × 35g = 840g dough. Flour = 840 × 38% = 319g. Butter = 840 × 22% = 185g. Sugar = 840 × 25% = 210g.
Inputs
Result
48 cookies × 50g = 2400g dough. Sugar cookie: flour 38% = 912g. Butter 25% = 600g. Sugar 28% = 672g.
A medium cookie uses about 35g (2 tablespoons) of dough. Small cookies use 20g (1 tablespoon), and large bakery-style cookies use 50g (3 tablespoons). The dough ball size determines both yield and spread during baking.
| Size | Dough Weight | Baked Diameter |
|---|---|---|
| Small | 20g | 2.5 in |
| Medium | 35g | 3.5 in |
| Large | 50g | 4.5 in |
Classic chocolate chip cookie dough is approximately: flour 38%, sugar 25%, butter 22%, eggs 8%, and chocolate chips 7%. This gives a balanced cookie with crispy edges and a chewy center. Brown sugar increases chewiness, white sugar increases crispness.
Yes, cookie dough freezes excellently for up to 3 months. Scoop dough balls onto a sheet pan, freeze until solid (1 hour), then transfer to a freezer bag. Bake from frozen, adding 1–2 minutes to the bake time. No need to thaw.
Chilling cookie dough for at least 30 minutes (ideally 24–72 hours) improves flavor and texture. Cold dough spreads less during baking, giving thicker cookies. The rest time also allows flour to hydrate and flavors to meld.
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Last Updated: Mar 19, 2026
This calculator is provided for informational and educational purposes only. Results are estimates and should not be considered professional financial, medical, legal, or other advice. Always consult a qualified professional before making important decisions. UseCalcPro is not responsible for any actions taken based on calculator results.