Whisk together the flour, cocoa and baking soda and set aside. Using a hand mixer on medium speed, beat the butter until soft and creamy. Add the sugars, coffee and vanilla extract and beat another minute or two. Reduce the mixer speed to low and add the dry ingredients. Mix only until incorporated.
Turn the dough onto a sheet of plastic wrap and squeeze into a large ball using the plastic wrap as a barrier to keep hands from overworking the dough. Shape into a log about 2 inches thick and 12 inches long. Wrap in plastic and chill for at least an hour, preferably two.
Preheat oven to 325 degrees. Line baking sheets with parchment. Using a sharp knife, cut the log into 1/2-inch slices. Transfer to baking sheet, leaving about one inch between cookies. Bake for 12 minutes, then transfer the entire parchment sheet to a cooling rack. The cookies will not look done, but will firm up as they cool. Makes about 24 cookies.
To make ice cream sandwiches, soften chocolate or vanilla ice cream to make it more scoopable. Spoon about 1/4 cup in between two cookies. Eat right away, or wrap each sandwich in plastic wrap and refreeze.
Recipe used with permission from Janine MacLachlan, The Rustic Kitchen, www.rustickitchen.com