Pastry Ingredients
1 cup butter, at room temperature
1 pkg. (8 oz.) cream cheese, at room temperature
1/2 tsp. salt
2-1/4 cups all-purpose flour

Filling Ingredients
3 tbsp. butter, melted and divided
1/2 cup sugar
3 tsp. ground cinnamon
3/4 cup semi-sweet chocolate chips, divided

Topping Ingredients
1 egg white, beaten with a fork until light and foamy
1/2 cup sugar
1-1/2 tsp. ground cinnamon

Make the Pastry

Combine the butter and cream cheese in the bowl of an electric mixer at high speed. Beat until smooth. Mix in the salt. Add flour and mix well but do not overbeat. Bring the pastry together into a flat round then cut into 4 equal sections. Flatten each section into a disc and wrap separately with waxed paper. Refrigerate overnight.

Prepare for Baking

Preheat oven to 375 degrees F. Lightly butter cookie sheets.

Remove one disc from the refrigerator. Place on a floured sheet of plastic wrap then flour the disc. Top with more plastic wrap. Roll out to a round that is 1/8th of an inch thick. Loosen the plastic wrap and remove the top sheet.

Make the Filling

Brush the surface of the pastry with 1/4th of the melted butter. In a small bowl, combine the sugar and cinnamon, then immediately sprinkle 1/4th of the mixture over the melted butter. Top with 1/4th of the chocolate chips. Using a rolling pin, gently roll over the filling to embed the chips into the pastry. Cut the round of pastry into 12 wedges, then roll up each wedge. Transfer the cookies to a cookie sheet, arranging them so that the pointed end of the wedge faces down and they are spaced about one inch apart.

Repeat the above process with the remaining pastry discs and filling ingredients.

Add the Topping

Brush the cookies with the egg white. Combine the sugar and cinnamon and sprinkle over the cookies.

Bake until the cookies are golden brown, about 15 minutes. Transfer the hot cookies to a wire rack to cool. The cookies can be stored in an airtight container at room temperature for up to 5 days. Yield is 4 dozen cookies.