Congratulations First Place Winner, Taylor Crandall!
Preheat oven to 350 degrees F. Generously grease a 13 x 9 pan with cooking spray; set aside. Prepare Foodstirs Chocolate Chippy cookie dough according to instructions on the box. *Add walnuts to the prepared dough, set aside.
Begin layering phyllo in the greased pan. Place one sheet of phyllo in the bottom of the pan and brush it with melted butter. Top with another piece of phyllo, brush it with butter, and repeat the same process until you’ve stacked 10 pieces of phyllo on top of one another. *Meanwhile, keep the rest of phyllo dough covered with a damp cloth to prevent it from drying out*.
Halve the cookie dough, flatten and form it into a layer and press it on top of the phyllo layer. Repeat step 4, adding 10 more layers of phyllo (buttering each sheet as you layer), then top with the remaining cookie dough. Add the remaining phyllo dough, buttering each sheet.
Cut the baklava with a sharp knife in square or diamond pattern. Bake for about 45 minutes or until golden and bubbly. While baking, bring the water, brown sugar and vanilla to a boil in a small saucepan. Reduce heat to medium-low and simmer for about 10-15 minutes. Remove from heat.
Remove from the oven and immediately pour the syrup over top. Allow baklava to set for at least 6 hours before cutting completely. If desired, melt chocolate chips for an added chocolate drizzle. Store leftovers airtight, at room temperature, for a couple days.