To make the dough, warm up the milk (not hot), add the yeast, a teaspoon of sugar and a teaspoon of flour, and set aside for 10 minutes for the yeast mixture to become frothy.
Sift the rest of the flour in a large bowl, add the remaining sugar, a pinch of salt, oil, vanilla extract and the milk mixture.
Knead well for at least 5 minutes, the dough should be elastic and not stick to the hands at all - use more flour if necessary.
Shape it into a ball, cover with clingfilm and leave to prove for 1-1,5 hours in a warm place to double its volume.
Once the dough has proven, transfer it to the work surface and roll it into a large circle.
Cut it first in half, then quarters, then half the quarters too, so you end up with 8 pizza-like slices.
Add a tablespoon of chocolate chips near the edges of each triangle, then roll starting from the outside.
Brush each crescent roll with beaten egg.
Preheat the oven to 170 degrees Celsius. (340 Fahrenheit)
Line a large baking tray with non-stick paper, arrange the crescents on it, then bake for about 20 minutes until golden.