Preheat the oven to 375°F (190°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer until creamy and smooth, about 2-3 minutes.
Add the vanilla extract and eggs one at a time, beating well after each addition.
Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined.
Fold in the 2 cups of semi-sweet chocolate chips evenly into the cookie dough.
Press the cookie dough evenly into the prepared baking pan to form the base layer.
Bake for 12-15 minutes or until the edges are golden and the center is set. Remove from oven and allow to cool completely in the pan on a wire rack.
While the cookie base cools, prepare the vanilla pudding by whisking together the instant pudding mix and cold milk in a medium bowl until thickened, about 2 minutes. Refrigerate until ready to assemble.
In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer on high speed until stiff peaks form to make whipped cream.
Once the cookie base is completely cooled, spread the prepared vanilla pudding evenly over the cookie layer.
Spread the whipped cream evenly over the pudding layer.
Sprinkle the 1/2 cup mini chocolate chips evenly on top of the whipped cream layer.
Refrigerate the assembled chocolate chip cookie lasagna for at least 2 hours before serving to allow layers to set.
Use the parchment paper overhang to lift the dessert out of the pan. Cut into squares and serve chilled.