In a large mixing bowl, combine 3 cups of all-purpose flour with 1 tablespoon of active dry yeast. Add in the cold, unsalted butter pieces and mix until the mixture resembles coarse crumbs.
In a separate bowl, whisk together 3 large egg yolks and 1 cup of sour cream until well combined. Gradually add this mixture to your flour and butter mixture. Stir until a dough begins to form.
Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
In a bowl, combine 1 cup of finely chopped walnuts, 1 cup of mini chocolate chips, ¾ cup of granulated white sugar, and 1 teaspoon of ground cinnamon. Mix well and set aside.
Once your dough is chilled, preheat your oven to 350°F (175°C). Divide the dough into four equal pieces. Roll out one piece to form a circle about ¼ inch thick.
Spread a thin layer of raspberry jam over the rolled-out dough, leaving a small border around the edges.
Sprinkle the walnut and chocolate chip mixture over the jam layer.
Using a sharp knife or pizza cutter, slice the dough into 8 equal wedges. Roll each wedge toward the point, creating a crescent shape.
Place the rolled rugelach on a baking sheet lined with parchment paper. Brush the tops with melted butter. Bake for 20-25 minutes, or until lightly golden.
Let the rugelach cool on a wire rack for a few minutes before serving.
