Add butter and brown sugar to bowl of your mixture and mix on high until light and fluffy. Next turn down mixer to lower speed and add in flour, then condensed milk and vanilla extract and whip until smooth.

Lastly, add in chocolate chips and slowly mix until well combined. Set cookie dough aside.

To the bowl of your mixer, add egg yolks and 1/2 cup of granulated sugar and mix on high speed until pale yellow and thick.

Add in mascarpone and blend until well combined.

Remove mascarpone mixture from mixer and add to a separate bowl and put aside.

After cleaning the bowl and mixer attachment, add egg whites to mixer and beat until foamy.

Slowly add in 1/4 cup of sugar and beat until stiff peaks form.

Remove meringue from mixer and add to a separate bowl and set aside.

Lastly, add whipping cream to clean mixer bowl. On high, mix in remaining 1/4 cup of sugar until whipped cream with stiff peaks has form.

Fold whipped cream into mascarpone mixture then fold in meringue and set final mascarpone cream aside.

Carefully dip both sides of ladyfingers into coffee and place on the bottom of a 8x8 or 8x10 sized baking sheet until the full bottom is covered.

Next spread a layer of cookie dough on top of ladyfingers.

Then spread a layer of mascarpone cream on top of cookie dough.

Repeat layers again beginning with ladyfingers and ending with mascarpone cream on top.

Top with shaved chocolate and mini chocolate chips.

Cover tiramisu and refrigerate for at least 5 hours or overnight and serve.