1. Prepare the dough:

• In a large bowl, beat the butter and cream cheese together until smooth and creamy.
• Gradually add the flour and salt, mixing until a soft dough forms.
• Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 1 hour.

2. Prepare the filling:

• In a small bowl, combine the chopped chocolate chips and granulated sugar. Set aside.

3. Roll out the dough:

• Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
• On a lightly floured surface, roll out one disk of dough into a 12-inch circle.
• Sprinkle half of the chocolate-sugar mixture evenly over the dough.

4. Shape the cookies:

• Cut the dough into 16 wedges (like slicing a pizza). Starting from the wide end of each wedge, roll up tightly toward the narrow point to form a crescent shape. Repeat with the second disk of dough and the remaining filling.

5. Add the topping:

• Place the rolled cookies on the prepared baking sheets, seam-side down. Brush each cookie with the beaten egg.
• In a small bowl, mix the sugar and cinnamon (if using), then sprinkle over the cookies.

6. Bake the cookies:

• Bake for 18–22 minutes, or until golden brown. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

7. Serve and enjoy:

• These cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.