Chocolate Crescents

Made the dough in the food processor and had AX, DBD, XBD help spread chips and roll the dough. I brushed them with the egg wash and curled them a bit. They puffed up quite a bit. Kids don't roll as tight as adults so that accounted for some of the puffiness. They turned out with tons of layers. 
3/20/20 Still easy and delicious.

• 1 c flour
• 1/8 t salt
• 1 stick cold butter, salted, cut into 8-1 T pieces
• 1/4-1/2 c ice water (cold tap water with ice cube in it)
• 1/4 c chocolate chips (mini or regular size)
• 1 egg
• 1 T water

1. Combine flour and salt in food processor (or mix by hand).
2. Pulse the butter pieces in until pea sized (or slightly larger)
3. Pulse 1/4 c water in and add water until no flour/it all comes together.
4. Put onto floured surface and roll to rectangle.
5. Fold in each side to thirds. Rotate a quarter turn and repeat. 
6. Repeat above step. Optional: repeat one more fold.
7. Wrap rectangle in plastic wrap and refrigerate for 1-24 hours.
8. For 8 crescents, roll dough to minimum 8x18". For 6 crescents, roll dough to 6x16". Cut into triangles.
9. Spoon chocolate chips at fat end. Roll tightly and place on parchment paper lined cookie sheet.
10. Curve each roll into crescent shape.
11. Beat egg with water and brush onto rolls.
12. Bake at 400F for 22-26 min until lightly browned.
13. Cool on wire rack. Enjoy warm.