1 1/2 c  Butter or margarine, softene
1/4 c  Flour, unsifted, all-purp
3/4 c  Milk
2 tb Sugar
1 ts Salt
1/2 c  Very warm water (105-115
2 pk Active dry yeast
3 c  Flour, unsifted, all-purp
12 oz Chocolate chips
1    Egg yolk
1 tb Milk

With spoon, beat butter, 1/4 cup flour till smooth. Spread on waxed paper
(on wet cookie sheet) in a rectangle 12×6. Refrigerate. Heat 3/4 cup milk;
stir in 2 tbl sugar, salt to dissolve. Cool to lukewarm. Sprinkle water
with yeast; stir to dissolve. With spoon, beat in milk mixture and 3 cup
flour until smooth. Turn on lightly floured pastry cloth; knead until
smooth. Let rise, covered, in warm place, free from drafts, until doubled
~- about 1 hour. Refrigerate 1/2 hour. On lightly floured pastry cloth,
with stockingette-covered rolling pin, roll into 14×14 rectangle. Place
butter mixture on half of dough; remove paper. Fold other half over butter;
pinch edges to seal. With fold at right, roll from center to 20×8. From
short side, fold dough into thirds, making 3 layers; seal edges; chill 1
hour wrapped in foil. With fold at left, roll to 20×8; fold; chill 1/2
hour. Repeat. Chill overnight. Next day, roll; fold twice; chill 1/2
hour between. Then chill 1 hour longer. To shape: cut dough into 4 parts.
On lightly floured pastry cloth, roll each into a 12-inch circle. Cut each
circle into 6 wedges. Sprinkle wedges with chocolate chips — be careful to
leave a 1/2-inch margin all around and not overstuff with the chips. Roll
up beginning at wide end. Form into a crescent. Place point side down, 2″
apart on brown paper on cookie sheet.
Cover; let rise in warm place, free from drafts until double — 1 hour.
Heat oven to 425. brush with beaten egg yolk mix in the 1 tbl milk. Bake 5
minutes, then reduce oven to 375; bake 10 minutes more or until croissants
are puffed and browned. Cool on rack for 10minutes.