Preheat the oven to 375°F (190°C). Line a 9×13 inch baking pan with parchment paper, leaving an 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, brown sugar, and vanilla extract with an electric mixer until creamy.
Add the eggs one at a time, beating well after each addition.
Gradually add the flour mixture to the butter mixture, mixing until just combined.
Stir in the chocolate chips.
Spread the cookie dough evenly into the prepared baking pan and smooth the top.
Bake for 12 to 15 minutes or until golden brown and set. Remove from oven and let cool completely in the pan on a wire rack.
In a medium bowl, whisk together the cold milk and instant chocolate pudding mix for 2 minutes until thickened. Refrigerate until ready to use.
In a separate large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
Fold half of the thawed whipped topping into the cream cheese mixture until well combined.
Once the cookie layer is completely cooled, spread the cream cheese and whipped topping mixture evenly over the cookie base.
Spread the prepared chocolate pudding layer evenly over the cream cheese layer.
Top with the remaining whipped topping and smooth the surface.
Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight to allow the layers to set.
Use the parchment paper overhang to lift the cookie lasagna from the pan. Cut into squares and serve chilled.