In the bowl of a stand mixer fitted with the paddle attachment combine the flour, salt, and softened butter and mix to combine. Begin to slowly add the cold water until a dough forms. You may not use all of the water.
When the dough has formed, stop mixing and add the cold butter. Turn the mixer on medium and mix until just incorporated.
Wrap the dough and refrigerate for at least 30 minutes.
On a clean and floured surface, roll the dough out into a long rectangle about 1/2 inch thick.
Fold both ends of the dough in toward the center of the rectangle. There should be about 2 inches of space between the two ends of the dough. Fold the dough in half. It will look like a book.
Roll the dough out into a long rectangle again and repeat the above steps. Wrap and refrigerate your dough for at least 30 minutes.
You will do the above rolling process 2 more times, for a total of 4 folds, then wrap and refrigerate for at least 30 minutes.
Preheat the oven to 375 degrees (F). Line a baking sheet with parchement paper or a silicone baking mat.
On a clean and floured surface roll the dough out into a long rectangle no thicker than 1/2 inch.
Cut the dough into strips about 1 1/2 inch wide and 4 inches long.
Place about 10-15 chocolate chips at one end of your strip and roll the strip up. Repeat with remaining strips.
Place the rolls on the prepared baking sheet about 2 inches apart. Chill for 15 minutes.
Brush the tops of the rolls with the melted butter. Bake for 20-25 minutes or until the rolls are golden brown.
Remove from oven and allow to cool. Dust with powdered sugar.