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1
In the large bowl of an electric mixer fitted with a paddle or beaters, on medium speed soften the butter.
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2
Add the brown and granulated sugars.
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3
When the sugar is incorporated, raise the speed to high and continue to beat until fluffy, scraping down the sides of the bowl and under the beaters with a rubber spatula, as necessary.
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4
Lower the speed to medium and add the eggs, 1 at a time, and the vanilla, again scraping down the sides of the bowl as necessary.
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5
Turn the speed to low, gradually pour in the flour mixture, and beat until just combined.
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6
Add the chocolate and nuts and again beat until just combined.
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7
Sift together the flour, cocoa, espresso, baking soda, and salt.
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8
Set aside.
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9
Scrape the dough out of the bowl and wrap in plastic wrap.
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10
Refrigerate 2 to 3 hours, up to overnight.
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11
Position the rack in the center of the oven and preheat the oven to 350 degrees F. Line 1 or 2 baking trays with parchment paper.
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12
Remove the dough from the refrigerator and divide into mounds, about 1-ounce each (the size of an unshelled walnut).
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13
Roll between the palms of your hands, forming 60 to 62 balls of dough.
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14
Arrange the balls on the prepared trays, about 2 inches apart.
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15
Bake until slightly firm to the touch, 13 to 15 minutes, reversing the trays from front to back after 7 minutes to ensure even baking.
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16
Place the trays on racks to cool.
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17
After a few minutes, transfer the cookies to the racks with a wide metal spatula to continue to cool.
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18
If reusing the baking tray, cool slightly before arranging the balls of dough on it.
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19
Take the ice cream out of the freezer and let soften slightly for 10 minutes.
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20
When the cookies have cooled, spread half of the cookies with some ice cream.
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21
Top with another cookie and press lightly.
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22
Wrap in plastic wrap and freeze until firm.
