Using an electric mixer, in a large bowl, cream together the butter, cream cheese and sugar on high speed for 3 minutes.

Add the vanilla extract and salt and mix on low speed until blended, about 1 minute.

Add the flour in, a little a time, on low speed until full incorporated.

Place dough in the center of a piece of plastic wrap. Form the dough into a disk shape about 6" across or so. Wrap the plastic wrap tightly around and refrigerate for at least 1 hour but no more than 24 hours.

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.

On a large floured surface, roll out dough to a 20" by 8" rectangle.

Cut dough into twenty 2" by 4" rectangles.

Place a piece of chocolate or two crosswise across each rectangle of dough. It's okay if chocolate hangs off the edges a bit. Top with a pinch or two of crushed pecans.

Fold the dough around the chocolate and pecans flipping the seam side down. Place on a prepared baking sheet.

Lightly brush your beaten egg over the tops of each cookie.

Sprinkle with regular sugar or coarse sugar.

Bake for 16-18 minutes, until golden brown.

Allow cookies to cool on pan for 5 minutes and then transfer to wire racks to cool completely.

Melt remaining chocolate and drizzle over the tops of cookies.

Store in airtight container for up to 3 days.