Adjust your ingredients perfectly for any batch size.
Ingredient Calculator (Optional)
Enter original amounts below to calculate new requirements.
Flour (cups/g)
Sugar (cups/g)
Butter (sticks/g)
Custom Ing 1
Custom Ing 2
Please enter valid numbers greater than zero for the yields.
Scaling Results
Your Conversion Factor is:
Multiply all ingredients in your original recipe by this number.
New Ingredient Amounts:
function calculateCookies() {
// 1. Get Inputs
var originalYield = document.getElementById('originalYield').value;
var desiredYield = document.getElementById('desiredYield').value;
var errorBox = document.getElementById('errorBox');
var resultBox = document.getElementById('resultBox');
// 2. Validation
if (!originalYield || !desiredYield || originalYield <= 0 || desiredYield <= 0) {
errorBox.style.display = 'block';
resultBox.style.display = 'none';
return;
}
errorBox.style.display = 'none';
// 3. Calculate Ratio
var ratio = parseFloat(desiredYield) / parseFloat(originalYield);
// 4. Update Display
document.getElementById('scaleFactor').innerHTML = ratio.toFixed(2) + "x";
resultBox.style.display = 'block';
// 5. Calculate Specific Ingredients
var ingInputs = [
{ id: 'ing1', label: 'Flour' },
{ id: 'ing2', label: 'Sugar' },
{ id: 'ing3', label: 'Butter' },
{ id: 'ing4', label: 'Custom Ing 1' },
{ id: 'ing5', label: 'Custom Ing 2' }
];
var listContainer = document.getElementById('newIngredientsList');
var resultsDiv = document.getElementById('ingResultsContainer');
listContainer.innerHTML = '';
var hasIngredients = false;
for (var i = 0; i 0) {
hasIngredients = true;
var newVal = parseFloat(inputVal) * ratio;
// Formatting logic: check if integer, otherwise fixed decimal
var formattedVal = Number.isInteger(newVal) ? newVal : newVal.toFixed(2);
var li = document.createElement('li');
li.innerHTML = '' + ingInputs[i].label + '' + formattedVal + '';
listContainer.appendChild(li);
}
}
if (hasIngredients) {
resultsDiv.style.display = 'block';
} else {
resultsDiv.style.display = 'none';
}
}
Mastering the Math of Baking: How to Scale Cookie Recipes
Whether you are preparing a massive batch of chocolate chip cookies for a holiday bake sale or scaling down a recipe for a quiet night in, baking is, at its core, a science. Unlike cooking, where "a pinch of this" and "a splash of that" works fine, baking requires precise ratios to maintain the chemical reactions that create the perfect texture.
Why You Need a Cookie Calculator
The most common error bakers make when changing recipe sizes is mental math mistakes. Doubling a recipe (2x) is usually straightforward, but what if you have a recipe for 24 cookies and you need exactly 60 for a party? Attempting to multiply fractions of cups by 2.5 in your head can lead to disaster—either dry, crumbly dough or a greasy puddle on your baking sheet.
This Cookie Recipe Scaler eliminates the guesswork by determining the exact "Conversion Factor" needed to bridge the gap between your original recipe and your desired outcome.
How to Use the Calculator
Enter Original Yield: Look at your recipe card. How many cookies does it say it makes? (e.g., 12 or 24).
Enter Desired Yield: How many cookies do you actually want to bake?
Get the Factor: The calculator divides your desired amount by the original amount to give you a multiplier (e.g., 60 / 24 = 2.5).
Calculate Ingredients: You can enter your specific ingredient amounts (like cups of flour or grams of sugar) into the optional fields to see exactly how much you need for the new batch.
Important Tips for Scaling Baking Recipes
Eggs: Scaling eggs can be tricky. If your conversion factor requires 1.5 eggs, it is best to whisk two eggs in a bowl and pour in 75% of the mixture (by weight or volume). Alternatively, rounding up slightly usually works for cookies, resulting in a chewier texture.
Leavening Agents: For very large batches (4x or more), you may need slightly less baking soda or baking powder than the strict calculation suggests, as the mass of the dough holds heat differently. However, for standard home scaling (0.5x to 3x), direct multiplication works perfectly.
Pan Surface Area: Remember, the calculator scales the dough, not your oven space! Ensure you have enough baking sheets and time to rotate pans if you are drastically increasing your yield.
Volume vs. Weight
For the most accurate results when scaling, professional bakers recommend converting your original recipe to weight (grams) before doing the math. While this calculator works for both cups and grams, scaling "1 cup" by 1.33 is harder to measure accurately than scaling "120 grams" by 1.33.