Combine warm milk and active dry yeast in a bowl; let sit for about 5 minutes until frothy.

In a large mixing bowl, combine all-purpose flour, sugar, and salt. Slowly add the frothy yeast mixture and mix until it forms a soft dough.

Add cold, diced butter into the dough and fold to create small flakes of butter throughout.

Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 5-7 minutes.

Form the dough into a ball, place it in a greased bowl, and cover with a damp cloth. Allow to rise in a warm place for about 1 hour or until doubled in size.

Once risen, roll out the dough into a rectangle about 1/4 inch thick and cut into triangles with a base of about 4 inches wide.

Place 1 to 2 tablespoons of chocolate chips at the wide end of each triangle.

Starting at the wide end, roll the triangle towards the pointy end to shape into a crescent. Place on a lined baking sheet.

Beat the egg and brush over the tops of the croissants for a golden sheen.

Preheat oven to 400°F (200°C) and bake for about 12-15 minutes or until golden brown.

Let cool slightly before enjoying warm.