• Preheat oven to 350 degrees F. Butter a 15x10x1-inch baking pan.

PREPARE THE BAKLAVA:

• Layer eight sheets of phyllo dough (one at a time) in the prepared pan, brushing each with butter before adding the next sheet. In a bowl, combine the nuts, chocolate chips, sugar, cinnamon and lemon zest. Sprinkle 2 cups over the top layer of phyllo.
• Add four more sheets of phyllo dough (one at a time), brushing each with butter before adding the next. Top with 2 more cups of the nut mixture. Layer and brush four more sheets of dough with butter; top with the remaining nut mixture. Top with the remaining dough, brushing each sheet with butter. Drizzle any remaining butter over top.
• Using a sharp knife, cut the baklava into 1½-inch diamonds. Bake for 40 to 50 minutes or until golden brown.

PREPARE THE SYRUP:

• While the baklava is baking, combine the syrup ingredients in a saucepan; bring to a boil over medium heat, stirring occasionally. Reduce the heat; simmer, uncovered, for 20 minutes. Pour the syrup over the warm baklava. Cool completely in pan on a wire rack before you remove the pieces of baklava from the pan.