In a medium-sized mixing bowl, cream together the softened butter with the brown and white sugar.

Add in the Kosher salt, in addition to the partial egg.

Mix to combine fully.

Stir in the baking soda and vanilla extract, and mix to combine.

Mix in the all-purpose flour, stirring until the raw flour is barely visible.

Stir in the chopped pecans, chocolate chips, and dark chocolate.

Mix until combined, and transfer the cookie dough batter to the fridge for 30 minutes or one hour.

*You can refrigerate your cookie dough covered with plastic wrap for 24-48 hours, if you want to make the cookie dough or cookies in advance. While the cookies are cooling, prepare you chocolate pudding layer.

For the pudding layer, fold together four cups of chocolate pudding with three Tablespoons of condensed milk, two Tablespoons of ground coconut flakes, and ¼ cup chopped pecans, until fully mixed.

Cover with plastic wrap, and set the pudding layer aside in the fridge.

For the whipped cream & Cool Whip layer, place two cups of Cool Whip spread in a large mixing bowl.

In a separate chilled mixing bowl, using a hand or stand mixer, whisk together one cup of cold, heavy whipping cream with one Tablespoon of white granulated sugar and a tiny pinch of salt.

Whisk the cold heavy whipping cream together until you reach soft peaks.

Once you reach soft peaks, fold the whipped cream together with the Cool Whip spread until fully mixed. This is your Whipped Cream Layer.

Set the Whipped Cream Layer mixture aside in the fridge to cool.

When you are getting ready to bake your cookies, after the cookie dough batter has cooled down in the fridge, preheat the oven to 350˚F.

Scoop out one Tablespoon measures of cookie dough batter onto a parchment-lined sheet tray, leaving ample space for the cookies to spread out as the bake.

*Note that these cookies will spread out more than you expect when baking—try to leave enough space between the cookie dough balls when they go into the oven.

Bake the small-sized cookies in batches, baking each batch for roughly 11-13 minutes, or until each batch of cookies are golden brown around the edges.

*The cookies will continue to darken slightly in the middle areas after they are removed from the oven. When the cookies are fully baked, cool them down in the fridge.

When the cookies are fully cooled, it is time to assemble your epic Chocolate Chip Cookie Layered Trifle. To assemble the dessert, start with a thin layer of cookies on the bottom.

Add a thin layer of the prepared chocolate pudding mix, followed by a thin layer of the Whipped Cream mixture.

Continue with the layering process of cookies, pudding, and whipped cream, until you have run of out ingredients.

Top with the ¼ cup of finely-chopped pecans, and serve.

You can also store this dessert in the fridge until you are ready to serve.