Chocolate Chip Shortbread Cookies

Since I'm a little pre-occupied, I'm going to make it short and sweet and to the point. Get it, short (shortbread) and sweet (chocolate)? Ha...Ha... no?

Oh, I'm editing to give a huge shout out to my Pops for getting me a Kitchen Aid stand mixer and to my Aunt D who apparently came across a good deal!

Ingredients:
1 cup butter (room temperature)
1 cup powdered sugar
2 cups all purpose flour
1 1/2 tsp. vanilla extract
2 tbsp. instant coffee (room temperature)
1/2 cup mini chocolate chips

Directions:
Preheat oven to 350F. Mix butter and powdered sugar together until totally smooth and creamy. Add coffee and vanilla. Mix flour in slowly just until flour is combined, do not over work the dough. Carefully fold in the chocolate chips. Place all dough into 1 gallon zip-loc bag and roll dough into square (filling the bag). The dough should be about 1/4 inch or so. Get as much air out of the bag and seal it. Place in fridge for 2 hours. Remove dough after it has chilled and set. Cut one side of the zip-loc bag off and throw away. Cut into bar sized portions and place on ungreased cookie sheet. Bake for 12-16 minutes. Remove immediately and place on wire rack to cool. Serve cooled.