Step 1: Heat-Treat the Flour (SAFETY FIRST)
Preheat your oven to 350°F (175°C). Spread the flour evenly on a baking sheet. Bake for 5-7 minutes, stirring once, until the flour reaches 165°F (74°C) on an instant-read thermometer. This kills any potential bacteria. Let the flour cool completely before using. You can do this step a day ahead.

Step 2: Make the Edible Cookie Dough
In a medium bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes. Beat in the milk, vanilla extract, and salt until combined. Gradually add the cooled, heat-treated flour, mixing on low until just incorporated. Fold in the 1 cup of mini chocolate chips with a spatula. Set aside.

Step 3: Prepare the Chocolate Pudding
In a large bowl, whisk together the instant chocolate pudding mixes and the cold milk. Whisk vigorously for a full 2 minutes until very thick and smooth. Let it sit for 5 minutes to fully set.

Step 4: Whip the Cream to Stiff Peaks
In a large, chilled bowl (or bowl of a stand mixer), combine the cold heavy cream, confectioners’ sugar, and vanilla. Whip on medium-high speed until stiff peaks form. Be careful not to over-whip into butter.

Step 5: Begin Assembly in the Trifle Bowl
Get out your large, clear glass trifle bowl (typically 4-5 quart capacity).

First Layer: Spread about one-third of the prepared chocolate pudding evenly in the bottom of the bowl.

Step 6: Add the First Cookie Dough Layer
Take half of the edible cookie dough. Break it into small, marble-sized pieces and drop them evenly over the pudding layer. Gently press them down slightly. Sprinkle with ⅓ cup of the reserved mini chocolate chips.

Step 7: Add the First Whipped Cream Layer
Spread about one-third of the whipped cream (about 1 cup) evenly over the cookie dough and chips.

Step 8: Repeat the Layers
Repeat the layers in the same order:

1. Another third of the chocolate pudding.

2. The remaining half of the cookie dough (in small pieces).

3. Another ⅓ cup of mini chocolate chips.

4. Another third of the whipped cream.

Step 9: Final Layers and Garnish
Finish with the final third of the chocolate pudding. Top with the remaining whipped cream, spreading it into decorative peaks. Garnish the top with the final ⅓ cup of mini chocolate chips, cookie crumbs, and chocolate shavings.

Step 10: Chill and Serve
Cover the trifle bowl lightly with plastic wrap. Refrigerate for at least 4 hours, or preferably overnight. This chilling time allows the flavors to meld and the cookie dough to soften slightly into a perfect, chewy texture. Serve chilled, scooping down to the bottom to get all the glorious layers in each serving