Chocolate Chip Cookie Delight in 37 Minutes

Instructions:

1. Preheat your oven to 350°F (175°C). Take your 16 oz of refrigerated chocolate chip cookie dough and press it evenly into the bottom of your ungreased 9x13 inch baking dish. Use your knuckles to get it into the corners.
2. Scatter the 0.5 cup of chopped walnuts across the top and press them lightly into the dough. Sprinkle that 0.25 tsp of flaky sea salt over everything. Note: The salt is what makes the chocolate pop later!
3. Bake for 14–17 minutes. You are looking for the edges to be golden brown and the center to look set rather than jiggly. Wait until the aroma of toasted nuts fills the kitchen.
4. Remove the dish from the oven and set it on a wire rack. Let it cool completely for about 45 minutes. Note: If the crust is even slightly warm, your cream cheese layer will melt and slide right off.
5. While the crust cools, grab a large bowl and beat the 8 oz of softened cream cheese and 1 cup of powdered sugar until it looks like silk.
6. Gently fold in exactly 1 cup of the whipped topping. You want to use a folding motion (over and under) so you don't deflate all that lovely air.
7. In your second bowl, whisk the 7.8 oz of instant chocolate pudding mix with 3 cups of cold whole milk and the 0.5 tsp of espresso powder. Whisk vigorously for 2 minutes until it starts to resist the whisk.
8. Let the pudding sit for 5 minutes. This gives the starches time to fully hydrate and thicken. Wait until it reaches a thick, spoonable consistency.
9. Spread the cream cheese mixture over the cooled cookie crust using an offset spatula. Go all the way to the edges to seal the crust.
10. Carefully pour the chocolate pudding over the cream cheese and spread it out. Top with the remaining 2 cups of whipped topping, the mini chocolate chips, and those fancy chocolate shavings.
11. Refrigerate for at least 2 hours. This is the hardest part, but the chill time is what allows the layers to bond so you can cut those perfect squares.