Preheat oven to 350 degrees F (180 degrees C).

In food processor pulse flour, salt, butter or margarine, cream cheese and sour cream until crumbly. Alternately, this can be done in a bowl with a pastry cutter.

Shape crumbly mixture into four equal disks. Wrap each disk and chill 2 hours or up to 2 days.

Combine cinnamon and sugar.

Roll each disk into a 9 inch round keeping other disks chilled until ready to roll them. Sprinkle round with sugar mixture and then follow with miniature chocolate chips. Press lightly and carefully into dough. With chef's knife or pizza cutter, cut each round into 12 wedges. Roll wedges from wide to narrow, you will end up with a point on the outside of the cookie. Whisk together milk and egg white. Brush onto the tops of each cookie. Sprinkle with sugar. Place on lined baking sheets and chill rugelach 20 minutes before baking.

After rugelach are chilled, bake them in the center rack of your oven 22 minutes until lightly golden. Cool on wire racks. Store in airtight containers. They also freeze very well.