Espresso Chocolate Shortbread

Ingredients
2 tbs instant espresso powder
1 tbs hot water
1 cup butter, at room temperature
2/3 cup powdered sugar
1/2 tsp vanilla
2 cups flour
1 oz unsweetened baker's chocolate coarsely chopped
3/4 cup chocolate chips coarsely chopped (or mini chocolate chips if you have them)

Preheat oven to 325 degrees.

Dissolve espresso power in hot water. In mixing bowl beat together butter and powdered sugar. Beat in vanilla and espresso. Stir in chocolates.  Mix in flour until dough just forms. Transfer dough into a greased 9x9 baking pan. Press dough down, and stab it with a fork over and over again. Cut into squares. Bake for 25- 30 minutes, or until the edges get very brown, and pull away from sides.

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Adapted from a SmittenKitchen recipe