Does cookie dough weigh more cooked or raw?

Here's why:

* Water Evaporation: When you bake cookie dough, the water in it evaporates, leaving behind the solids. This loss of water makes the cooked cookies lighter than the raw dough.

* Chemical Changes: The chemical reactions that happen during baking also change the structure of the ingredients. For example, gluten proteins in flour develop during baking, leading to a denser, more compact cookie.

So, while the volume of the cookies might be smaller than the raw dough, the actual weight will be less after baking.