Make the Cookie Dough: Preheat oven to 350°F (175°C). Line four 9-inch round pans with parchment. Cream 1 cup softened butter and sugars until light and fluffy. Mix in eggs, one at a time, and vanilla. In a separate bowl, whisk flour, baking soda, and salt. Gradually add to wet ingredients, then fold in mini chips. Divide dough evenly (about 340g per pan) and press into pans.

Bake and Cool (CRITICAL): Bake for 12-15 minutes until edges are golden and centers set. Let cool in pans for 10 minutes, then turn out onto a wire rack to cool completely. Trimming: Once cold, level the lower three layers with a serrated knife.

Make the Frosting: Beat 1 ½ cups softened butter until creamy. Gradually add 2 cups sifted powdered sugar. Mix in vanilla and salt. Add remaining 2 cups powdered sugar and 2 tablespoons cream. Beat on high for 2-3 minutes until fluffy.

Assemble the Stack: Place the first flat layer on the cake stand. Spread an even layer of frosting. Top with the second, centered, and repeat. Continue with the third. Top with the final, un-trimmed layer (top-side-up). apply a thin coat to the top and chill 15 minutes.

Decorate and Finish: Apply the final, thick swirled layer of frosting to the top. Sprinkle mini chips. Rose Preparation: Trim, wash, and dry (if guaranteed safe). Otherwise, follow taped stem/tube method. Place roses and baby's breath sprigs in a lush crown on top. Add sprigs to the base on the lace edge. Scatter final chips. Serve soon. Remove roses before slicing.