Preheat the oven to 350°F (175°C). Line two 9×13 inch baking pans with parchment paper and lightly grease.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in 2 teaspoons vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in 2 cups of semisweet chocolate chips evenly into the dough.
Divide the 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 and a toothpick inserted in the center comes out clean. Allow to cool completely in the pans on wire racks.
While the cookie layers cool, prepare the vanilla pudding by whisking together the instant pudding mixes and cold milk in a medium bowl. Let it set for 5 minutes until thickened.
In a separate chilled bowl, beat the heavy whipping cream, powdered sugar, and 1 teaspoon vanilla extract with an electric mixer on high speed until stiff peaks form to make whipped cream.
To assemble the lasagna, place one cookie layer on the bottom of a 9×13 inch dish.
Spread the prepared vanilla pudding evenly over the cookie layer.
Add a layer of whipped cream over the pudding.
Sprinkle 1/4 cup mini chocolate chips evenly over the whipped cream layer.
Place the second cookie layer on top, gently pressing down.
Top the second cookie layer with the remaining whipped cream and sprinkle the remaining 1/4 cup mini chocolate chips on top.
Cover the dish with plastic wrap and refrigerate for at least 2 hours before serving to allow the layers to set.