Preheat your oven to 350°F (175°C). In a mixing bowl, combine all-purpose flour, espresso powder, and baking soda. In another bowl, cream together unsalted butter and granulated sugar until light and fluffy. Add the egg, mixing until fully incorporated, then slowly add the dry ingredients, stirring until a dough forms.

Using a tablespoon or cookie scoop, portion out the dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. Gently flatten the tops for even baking. Bake in the preheated oven for 10-12 minutes, or until edges are lightly golden and the center remains soft. Let them cool on a wire rack for about 10 minutes.

While the cookies cool, take the mocha espresso ice cream out of the freezer and allow it to soften for about 5-10 minutes. If desired, fold in chocolate chips.

Once cookies are completely cooled, create your sandwiches by taking one cookie, scooping a generous amount of softened mocha espresso ice cream onto its flat side, and placing a second cookie on top. Press gently to create a sandwich. Repeat until all cookies and ice cream are used.

Arrange the assembled sandwiches on a baking sheet, making sure they don’t touch each other. Place them in the freezer for at least 30 minutes to firm up. Serve chilled.