Remove the puff pastry from the freezer, allow to thaw at room temperature.
On a lightly floured surface roll each sheet into a 14 x 10 inch rectangle
In the bowl of an electric stand mixer, beat the cream cheese and sugar until smooth. Divide the cream cheese between both sheets of puff pastry. Starting at one long end of the pastry, start spreading the cream cheese to the other end, leaving a one inch border at that end without cream cheese. Divide the chocolate chips in half and sprinkle on both sheets.
Starting with the long end (jelly roll style) and roll the sheet to the other side with the inch border without cream cheese. Moisten the pastry edge with water and seal the edge. Place the roll in the refrigerator for one hour.
Cut the log into 1 inch thick pieces. Preheat the oven to 375 degrees. Grease a cookie sheet or line it with parchment paper, places the cookies on the sheet, bake 20 - 25 minutes or until lightly browned. Remove from cookie sheet to wire rack to cook.