After seven years of blogging, I occasionally get “baker’s block.” I’ve written a lot of recipes, y’all. Like…a lot. Understandably, sometimes the inspiration lags a little.

I’ve found different ways of dealing with it, from doing morning pages to keeping lists to taking breaks. My current method is to bake just to bake, whether or not I have a plan. Last week, I treated myself to Simply Recipes’ Irish Soda Bread. This week, I decided to make cookies with whatever I found in my mix-in cabinet. That’s how we got here.

After a quick perusal, I found white and semisweet chocolate chips, powdered milk, and a container of granulated cold brew that I save for things like chocolate cake. And so, I took all those things and everything I know about making cookies (which is kind of a lot), and made something really delicious: Coffee Double Chip Cookies.

These cookies are soft and chewy, and will politely wallop you with robust coffee flavor, depth and sheen from the powdered milk, and more white and semisweet chocolate chips than seems reasonable. Who needs reason when you have cookies like these? Not me—I just need another cookie. Or two.

Coffee Double Chip Cookies
makes about 28 cookies

2 3/4 cups all-purpose flour
1/2 cup nonfat milk powder
2-2 1/2 tablespoons granulated coffee or espresso (to taste)
1 tablespoon cornstarch
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher or sea salt 
1 cup (2 sticks) unsalted butter, melted and cooled slightly
3/4 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs, room temperature 
1 tablespoon pure vanilla extract
1 cup white chocolate chips, plus more for garnish (optional)
1 cup semisweet chocolate chips, plus more for garnish (optional)

In a medium mixing bowl, whisk together flour, milk powder, granulated coffee, cornstarch, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, whisk together melted butter, granulated and light brown sugars. Whisk in eggs one at a time, followed by vanilla. Add dry ingredients in two installments, scraping down the bowl as necessary. Mix in white chocolate chips and semisweet chocolate chips. Dough will be very thick.

Cover dough with plastic wrap and chill for at least 2 hours, or up to 3 days.

Place oven racks in central positions and preheat the oven to 350F. Line two rimmed baking sheets with parchment.

Scoop dough in 2 tablespoon increments, roll into balls, and place at least 3 inches apart on prepared pans. Bake 10-12 minutes, rotating pans top-to-bottom and front-to-back at the 5 minute mark. Cookies are done when the edges are turning golden and the centers still look a bit underdone. Garnish with more white chocolate chips and semisweet chocolate chips, if desired. Let cookies cool on pans for 5 minutes before transferring to a rack to cool completely. Let baking sheets come back to room temperature before repeating process with any remaining dough.

Cookies will keep in an airtight container at room temperature for up to a week.