Step 1

Begin by gathering and prepping all of your ingredients (except for the puff pastry, keep that cold in the fridge until ready to roll) according to the ingredient list above have ready and organized for use.

Step 2

On lightly floured work surface, place one sheet of cold puff pastry in front of you, and very gently and lightly roll it out a bit just to even it out and make it as symmetrical as possible, though it doesn't need to be perfect.

Step 3

Cut the sheet of puff pastry vertically into 4 equal strips.

Step 4

Add about 2 heaping teaspoons worth of the chocolate chips or chocolate chunks about 1 inch from the bottom of one of the the strips, in a line or longer mound, and fold the bottom of the pastry over the chocolate. Add another 2 teaspoons worth of chocolate right above that, and wrap the pastry over that once again, continuing to roll upwards to create an oblong type of croissant.

Step 5

Before sealing, brush a touch of the egg wash at the top edge of the pastry strip, and roll the pastry over that to seal the croissant. Place onto a sheet tray to hold, and repeat with the remaining 3 puff pastry strips.

Step 6

Then, repeat these steps with the second puff pastry sheet, to create a total of 8 chocolate croissants.

Step 7

Gently brush each chocolate croissant with egg wash, and place into the fridge to chill for 20 minutes.

Step 8

Meanwhile, preheat your oven to 400°.

Step 9

Bake your chocolate croissants for 26 to 27 minutes (mine were perfect at 27 minutes), until very puffed and a very deep golden-brown.

Step 10

Allow to cool for about 20 to 30 minutes, then dust lightly with powdered sugar, and enjoy warm or room temp.