Dissolve coffee in boiling water and set aside to cool.

Cream margarine and sugar until very smooth – approximately four minutes. Beat in vanilla and coffee. Mix in flour until just disappears. Do not over work dough. Fold in chocolate chips with a spatula.

Place dough in a gallon size ziploc bag and on a flat surface roll the dough to a rectangle that is approximately 9 x 10 and 1/4 inches thick. Press air out of bag and seal. Refrigerate for at least two hours.

Preheat oven to 325 degrees Fahrenheit. Line two cookie sheets with parchment paper. Cut open the sides of the plastic bag. Measure and slice dough into one-and-1/2-squares and place on lined sheets. Bake for 18 minutes. Shortbreads should still be pale. Let cookies cool and enjoy!