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1
Preheat the oven to 350.
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2
In a food processor, finely chop the walnuts with the cinnamon, cardamom and 1/2 cup of the sugar.
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3
Transfer to a bowl and stir in the chocolate chips.
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4
Brush an 11-by-17-inch metal baking pan with some of the melted butter.
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5
Lay a sheet of phyllo in the pan; trim the edges to fit and brush with butter.
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6
Repeat with 7 more phyllo sheets, brushing butter between each layer.
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7
Spread 2 1/2 cups of the walnut filling evenly over the phyllo.
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8
Top with another 8 sheets of butter-brushed phyllo and the remaining 2 1/2 cups of walnut filling.
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9
Cover with 8 more buttered phyllo sheets, buttering the top well.
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10
Refrigerate the baklava for at least 30 minutes and up to 1 day.
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11
With a small, sharp knife, cut the baklava into diamonds, making sure to cut all the way through to the bottom.
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12
Bake the baklava for 40 minutes, or until nicely browned.
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13
Remove from the oven and let cool completely.
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14
In a small saucepan, combine the remaining 1 3/4 cups sugar with the water and bring to a simmer over moderate heat.
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15
Stir until the sugar is dissolved and the syrup is clear.
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16
Pour the hot syrup evenly over the baklava and let cool completely before serving.
