Preheat the oven. Turn your oven on to 400 degrees and line a large baking sheet with parchment paper.

Make the egg wash. Whisk the egg and water together then set it aside.

Cut the puff pastry. Thaw the puff pastry at room temperature then remove the pastry from it's package and unroll both sheets. Cut each sheet into 6 rectangles. (I cut each sheet in half then cut each half into thirds making a total of 6 rectangles per puff pastry sheet.)

Assemble the croissants. Place a small spoonful of chocolate chips in the center of each rectangle. Starting from the shorter side, fold one side of the pastry over the chocolate chips (gently pressing down) then fold the other side over the top (gently pressing down again to seal it).(Tip: Wet one finger with a little water and run it over the "seam" to seal it even more. This helps keep your pastry intact and not unfold while baking.)

Bake. Place your folded pastries on the prepared baking sheet (seam side down). Brush the tops and sides of each pastry with the egg wash and bake for 20-23 minutes or until they're golden brown and flakey.(Every oven is different so I'd suggest checking them around the 15 minute mark to determine how much longer they'll need to bake.)

Serve. Let the croissants cool slightly before transferring them to tray. Dust them with powdered sugar right before serving.