Remove your thawed pastry sheet from the refrigerator. Let sit for about 30 minutes on the counter, until it is soft enough to unwrap without breaking.
Preheat oven to 400 degrees. Line a cookie sheet with a silpat. You can also use parchment paper, but spray it with cooking spray. I do not recommend making these straight on a cookie sheet. Unless you like cleaning hardened sugar off of them...
Place 1/2 cup sugar loose on a large cutting board. Spread into a rectangle, a little larger than the size of your pastry. Place the pastry sheet on top of the sugar. Sprinkle with the remaining 1/4 cup of sugar. Use a rolling pin to roll the pastry gently. You aren’t making it bigger so much as embedding the sugar into both sides of the pastry. Sprinkle the chocolate chips over the top and gently press with the rolling pin again.
To fold: Fold the short ends over about halfway to the center. Fold them over again, so that the two folds meet in the center of the pastry sheet. Gently fold one side over the other, so when you look at the end, it looks like an oblong heart. Slice the cookies about 1” thick and place on your cookie sheet.
Bake for about 10 minutes. Remove from oven and carefully turn them over. Be really careful - use a spatula and try not to touch them too much. All that browned sugar is HOT. Bake an additional 6-8 minutes, until the bottoms are as browned as the tops. Let sit for a minute and then remove to another silpat or a sheet of parchment sprayed with cooking spray. Cool completely.