1 cup all-purpose flour

½ cup unsweetened Dutch-process cocoa powder

½ teaspoon baking soda

½ teaspoon salt

8 ounces good-quality milk chocolate, 4 ounces coarsely chopped, 4 ounces cut into ¼-inch chunks

1 stick (8 tablespoons) unsalted butter

1 ½ cups sugar

2 large eggs

1 teaspoon pure vanilla extract

Preheat oven to 325 degrees.

Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl and set aside.

In a microwave safe bowl, melt the butter and chocolate on high for 1 minute.

Stir, and microwave again in increments of 15 seconds until melted.

Transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment. Add sugar, eggs, and vanilla; mix on medium speed until combined.

Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks.

Scoop batter using a 1 ½-inch ice cream scoop; place 2 inches apart on parchment-lined baking sheets.

Bake until cookies are flat and surfaces begin to crack, about 15 minutes.

Transfer on parchment to wire racks. Let cool 5 minutes.

Cookies can be stored in an airtight container at room temperature for up to 3 days.

In a medium sized sauce pan heat milk, cream, and whole coffee beans, until near boiling (do not let it boil or it will burn). Remove from heat and allow to cool.

Once cooled, strain the cream mixture and discard the coffee beans.

In a separate bowl, whisk together egg yolks and sugar until pale.

Add 1 cup of the cream mixture to the egg mixture, beating rapidly (to avoid cooking the eggs). Add the rest of the cream mixture and coffee to the egg mixture and beat until combined.

Return the custard to the pan and cook on medium until it has thickened and coats the back of the spoon.

Cover and chill the custard overnight or until cold. Once cooled, place the custard in your ice cream maker and churn for 20-30 minutes.

Assemble the sandwiches and freeze for an hour before eating.