CookMeasure

Recipe scaler and converter

Paste the ingredient list, set the servings, and every amount rescales into measures you can actually spoon out.

Scaled (× 0.5)
  1. 1 ⅛ cups all-purpose flour
  2. ½ tsp baking soda
  3. ½ tsp salt
  4. ½ cup butter, softened
  5. 6 tbsp granulated sugar
  6. 6 tbsp packed brown sugar
  7. 1 large egg
  8. 1 tsp vanilla extract
  9. 1 cup chocolate chips
  10. Bake at 375°F for 9 to 11 minutes

Convert the scaled recipe to another system

Cups to grams depends on each ingredient, so this step uses an AI assistant that reads the list and weighs each line. It only runs when you press the button.

AI output can contain mistakes; check against the cups to grams table.

Scaling tips

  • Awkward amounts are rewritten into kitchen measures: 12 tbsp becomes ¾ cup, ⅓ tbsp becomes 1 tsp.
  • Oven temperatures and times are left unchanged — they depend on pan size, not batch size.
  • When you double a cake, use two pans of the original size or check the cake pan converter.

Your recipe is saved in this browser only (localStorage) so it’s there next time. Use “Clear saved recipe” to remove it.

Questions cooks ask

How do I halve a recipe?

Multiply every ingredient by 0.5. Tricky amounts: half of ⅓ cup is 2 tbsp + 2 tsp, half of ¾ cup is 6 tbsp, and half an egg is about 25 g of beaten egg (roughly 1½ tbsp).

Do baking times change when I scale a recipe?

Oven temperature stays the same. Time changes only if the size of each item or the pan depth changes; a half batch of cookies bakes in the same time, a double-depth cake takes longer.

Can I scale yeast and baking powder directly?

Yes for halving or doubling. For very large batches (4× and up), leaveners and salt are often scaled slightly less; weigh them.