Preheat the oven to 375°F (190°C). Line two 9×13 inch baking pans with parchment paper and lightly grease the paper.
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.
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 until just combined.
Fold in the 2 cups of semisweet chocolate chips evenly.
Divide the cookie dough evenly between the two prepared pans and spread into an even layer.
Bake for 12 to 15 minutes, or until the edges are golden brown and the centers are set. Remove from oven and let cool completely in the pans on wire racks.
While the cookie layers cool, prepare the vanilla pudding according to package instructions by whisking the pudding mix with 3 cups of cold milk until thickened. Refrigerate until ready to assemble.
In a chilled bowl, beat the heavy whipping cream, powdered sugar, and 1 teaspoon vanilla extract with an electric mixer until stiff peaks form to make whipped cream.
Once the cookie layers are completely cooled, remove them from the pans using the parchment paper and place one cookie layer in the bottom of a 9×13 inch dish.
Spread half of the prepared vanilla pudding evenly over the first cookie layer.
Add half of the whipped cream over the pudding layer and sprinkle with 1/4 cup mini chocolate chips.
Place the second cookie layer on top and repeat by spreading the remaining pudding, then the remaining whipped cream, and topping with the remaining 1/4 cup mini chocolate chips.
Cover the assembled cookie lasagna with plastic wrap and refrigerate for at least 2 hours before serving to allow layers to set.
Slice into squares and serve chilled.