In a large bowl, whisk together the flour, 3 tablespoons of sugar, and salt.

Cut the cold, cubed butter into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.

Whisk the egg and ice water together in a small cup, then pour it into the flour mixture, stirring until a dough begins to form.

Turn the dough onto a lightly floured surface and knead gently until smooth, then wrap in plastic and chill for 20 minutes.

Roll the dough out to about 1/8 inch thickness and cut out 12 circles using a 4-inch round cutter or a bowl.

Place about a tablespoon of chocolate chips in the center of each dough circle, leaving room around the edges.

Moisten the edges of the dough with a little water, fold in half to enclose the filling, and crimp the edges firmly with a fork to seal.

Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).

Fry the empanadas in batches for 2 to 3 minutes per side until they are golden brown and crispy.

Drain briefly on paper towels, then immediately toss them in a mixture of the remaining sugar and cinnamon while still hot before serving.