Knowing how many cookies a batch yields drives pricing and prep. Divide the dough weight by your scoop size and round down to whole cookies.
A 2,400 g batch at 60 g per scoop yields 40 cookies — the count you price and schedule against.
The example
Three doughs, each with a batch weight and a scoop size in grams.
| A | B | C | D | |
|---|---|---|---|---|
| 1 | Dough | Batch (g) | Scoop (g) | Cookies |
| 2 | Chocolate chip | 2,400 | 60 | 40 |
| 3 | Oatmeal | 2,400 | 80 | 30 |
| 4 | Sugar | 1,500 | 45 | 33 |
The formula
Round down so you never count a partial cookie:
How it works
Yield is a division you floor:
B2is the total dough weight in the batch, in grams.C2is your scoop size — the grams of dough per cookie.- Dividing gives raw cookies;
ROUNDDOWNdrops the fraction because leftover dough cannot make a whole cookie.
Divide the batch cost by this cookie count to get your cost per cookie.
Try it: interactive demo
Enter the batch weight and your scoop size in grams.
Variations
Cost per cookie
Divide the batch cost by the cookie count to cost each one.
Pitfalls & errors
Weigh a few scoops to confirm your real scoop weight — hand-scooping drifts heavier than the labeled size.
Keep grams with grams. Mixing ounces and grams throws the count off completely.
Practice workbook
Frequently asked questions
Why round down?
How do I get cost per cookie?
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