Chocolate Chip Cookies in Grams
A typical batch of chocolate chip cookies converts to 270 grams of all-purpose flour for 2¼ cups, 227 grams of butter for 1 cup and 340 grams of chocolate chips for 2 cups, each converted with the ingredient’s own published cup weight.
A typical cookie batch, converted
This page converts the classic chocolate chip cookie formula — 2 1/4 cups of flour, a cup of butter and two sugars — into grams, line by line. It is the standard back-of-the-bag style recipe, and every weight uses ingredient-specific cup values rather than one generic conversion.
Cookies spread according to ratio, and the ratio that matters most is flour to butter to sugar. A scooped cup of flour can weigh 150 grams instead of 120, quietly adding 60 grams across this recipe and turning a chewy cookie cakey. Weighing holds the formula at 270 grams of flour, 227 grams of butter and 308 grams of total sugar, which is what makes repeat batches identical.
| Ingredient | Amount | Grams |
|---|---|---|
| All-Purpose Flour | 2 1/4 cups | 270 g |
| Baking soda | 1 tsp | — |
| Salt | 1 tsp | — |
| Butter | 1 cup | 227 g |
| Granulated Sugar | 3/4 cup | 149 g |
| Brown Sugar (packed) | 3/4 cup | 160 g |
| Vanilla extract | 1 tsp | — |
| Eggs | 2 large | — |
| Chocolate Chips | 2 cups | 340 g |
Notes for this dough
The flour target is 270 grams. Below it, the dough is slack and the cookies spread thin and crisp; above it, they hold a dome and bake up bready. The two sugars pull in opposite directions: the 149 grams of granulated sugar encourages spread and crisp edges, while the 160 grams of packed brown sugar adds moisture and chew. Shifting their balance changes the texture without changing total sugar weight.
The butter — 227 grams, one cup or two sticks — should be cool and pliable, denting under a finger without shining with oil. Creamed with the sugars, it traps the air that lifts the cookie; fully melted butter gives a denser, chewier result and a dough that benefits even more from chilling. The chocolate chips weigh 340 grams; weighing them beats trusting the volume printed on the bag.
Versions of this recipe differ mainly in the extras: some add a cup of chopped nuts (about 117 grams for walnuts), others use brown sugar alone, and many finish the baked cookies with flaky salt. Whatever the version, chilling the portioned dough for 30 minutes or overnight limits spread, because cold butter melts more slowly and the flour hydrates fully.
Scaling is linear for the flour, butter, sugars and chips. A half batch uses 135 grams of flour, 114 grams of butter, 74 grams of granulated sugar, 80 grams of brown sugar and 170 grams of chips, with one egg. Doubling is equally simple, but portion to the same size — 25 to 30 grams per cookie — so baking time stays unchanged.
Frequently asked questions
How many grams of dough make one cookie?
The flour, butter, sugars and chips total 1,146 grams; with the two eggs, the dough lands near 1,246 grams. At 30 grams per portion that gives about 40 cookies; at 20 grams, around 60 smaller ones. Weighing the first few portions keeps the size — and therefore the baking time — consistent.
Why did the cookies spread too much?
Check three causes against the weights: butter that was melted or very soft, flour under 270 grams, or granulated sugar exceeding its 149-gram share of the sugar. Greasy-feeling dough should be chilled until firm; if spread persists, the flour was almost certainly light.
Can bread flour or cake flour be used?
Bread flour weighs the same 120 grams per cup as all-purpose, so 270 grams swaps in directly and gives a chewier cookie. Cake flour is lighter per cup (113 grams) and lower in protein; using it produces a softer, more delicate cookie. Neither swap changes any other weight in the table.
Should the dough be chilled before baking?
Optional, but recommended. Chilling for 30 minutes to 24 hours firms the 227 grams of butter, so cookies spread less and bake thicker, and the flavour deepens as the flour hydrates. Portioned dough freezes well and bakes from frozen with a minute or two extra.