Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper or a silicone baking mat.

Whisk together an egg and a little water in a bowl and set it aside for the egg wash.

Lightly flour your work surface and unfold the pastry sheet. Lightly dust the top with more flour to prevent sticking.

Roll the pastry sheet into a 16-inch square using a rolling pin.

Cut the pastry square in half, then cut each half into four rectangles measuring 8-inch by 4-inch.

Cut each rectangle diagonally into two triangles, making a total of 16 triangles.

Place chocolate chips down the center of each triangle.

Starting at the wider end, roll each triangle up towards the tip.

Place each croissant seam-side down with the tip tucked under the rolled dough.

Bend the edges of the croissants to create a beautiful crescent shape.

Brush the tops of the croissants with the egg wash to ensure a golden, shiny finish.

Bake the croissants in the oven for 20 to 25 minutes until they are golden brown and puffed.