1️⃣ Preheat the oven to 325 °F. Unroll the thawed pie crust into a 9-inch pie plate, pressing it gently into the bottom and sides. Crimp the edges and set aside.

2️⃣ In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar, and brown sugar on medium speed for 2 minutes, until light and fluffy.

3️⃣ Add the eggs one at a time, mixing until each is fully incorporated. Pour in the vanilla extract and mix until combined.

4️⃣ Reduce the mixer speed to low and add the flour. Mix just until no streaks of flour remain, scraping down the sides of the bowl as needed.

5️⃣ Fold in the chocolate chips and, if using, the chopped walnuts, ensuring an even distribution without overmixing.

6️⃣ Spread the cookie dough evenly into the prepared pie crust, smoothing the top to the edges with an offset spatula.

7️⃣ Bake for 55–65 minutes, tenting the crust with foil after the first 20 minutes to prevent over-browning. The pie is done when a toothpick inserted about 2″ from the edge comes out mostly clean (a few moist crumbs are ideal).

8️⃣ Remove from the oven and let cool in the pan for at least 20–30 minutes. Slicing it sooner yields an extra-gooey center; waiting longer gives a cleaner slice.

9️⃣ (Optional) For a decorative finish, press a handful of extra chocolate chips into the warm top as soon as it comes out of the oven.

🔟 Serve warm or at room temperature. Store leftovers covered at room temperature for up to 2 days or in the fridge for up to 5 days.