In a large bowl, combine the all-purpose flour, granulated sugar, brown sugar, and salt. Mix well.

Add the softened butter and vanilla extract, mixing until the dough is crumbly but holds together.

Gently fold in the mini chocolate chips to the dough mixture to ensure even distribution.

On a lightly floured surface, roll out the dough to about 1/4 inch thick. Use a cookie cutter or knife to cut the dough into rectangular shapes.

Place a heaping tablespoon of the cookie dough mixture in the center of half the rectangles, leaving a border for sealing.

Brush the edges with the whisked egg before placing another rectangle on top. Press the edges firmly to seal, then poke a few holes in the top to let steam escape.

Preheat your oven to 350°F (175°C) and bake for about 15-20 minutes, or until lightly golden brown.

While the pop tarts cool, whisk together the powdered sugar and milk until smooth. Adjust consistency with more milk if needed.

Once the pop tarts are completely cool, drizzle the icing over the top and enjoy!