Weigh a large sized mixing bowl and jot down the number. Then, cream the butter, brown sugar, and granulated sugar together in the large sized bowl using an electric mixer until well combined, about 2 minutes. (I was able to use my 5 quart sized Kitchen Aid)

Mix in the eggs, the yolks, and the vanilla, and beat until incorporated. Scrape down the bowl as needed.

With the mixer on a low speed, slowly add in the flour mixture, and allow dough to come together just until no dry ingredient streaks are remaining. Weigh the bowl with the dough, and subtract the weight of the empty bowl to find the weight of just the dough.

Mix together the cinnamon and granulated sugar for rolling in a medium sized bowl.

Divide the weight of the dough by 4 to find the weight of each giant cookie. (It’s important to measure by weight here because if you eyeball it, your cookie layers may be different sizes.)

Measure out a 1/4 of the dough and place into the bowl of cinnamon sugar. Gently roll the dough ball around until thoroughly coated.

When cookies are fresh out of the oven, use a big bowl that’s just slightly larger than the cookie, and move it around in a circular motion to scoot the cookie into a more perfect circle. Set cookies aside to cool.

Beat room temperature butter in the bowl of an electric mixer on medium high for 4 minutes, or until the color is lighter and the butter is light and silky.

Turn the mixer on low, and pour in the heavy cream. Mix until combined.

Make sure to make this only once you are ready to assemble the cookie cake, because the longer this filling sits, the more grainy it may become.

Place the mascarpone in the bowl of an electric mixer and whisk on medium low until smooth.

Add in the vanilla extract, espresso powder, and powdered sugar, and mix until everything is fully incorporated.

Lay out of parchment paper with 3 bamboo skewers evenly spaced.

Melt down the white chocolate/candy melts in 30 second bursts in the microwave, stirring after each burst. Once it's starting to melt, shorten the bursts to 10-15 seconds so you don't burn or overheat the chocolate.

Fill a piping bag (or plastic bag) and cut a small piece of the tip (or corner) off.

Once the trees have set, carefully lift them off the parchment and flip them over. Repeat the process of piping the branches and sprinkling the sanding sugar. This will make the trees look good from the front and the back.

Dust with cocoa powder if desired.

Place down one of the cookie layers on a serving plate.

Fit a piping bag with a large piping tip, preferably an 8B, and fill it with the espresso mascarpone cream.

Pipe a ring of dollops around the edge of the first cookie.

Fit a piping bag with a large piping tip like a 1M, and fill with the salted chocolate buttercream.

Alternate piping rings back and forth between the espresso mascarpone cream and salted chocolate buttercream until the layer has been filled.

Dust on a layer of cocoa powder.

Continue layering the cookies, the alternating rings of buttercream, and the cocoa powder for the next two cookies.

Place the final cookie layer on the top, and pipe a ring of the 8B espresso mascarpone dollops around the edges.

Carefully lift the chocolate trees and hold them up next to the side of the cake, and measure out how short the stick needs to be to push the tree all the way into the cake so the bottom of the tree will touch the frostings. Trim or break the skewers to the proper length.

Carefully place the largest tree towards the back center of the cake, holding on to the skewer as long as possible and avoiding pressing on the delicate chocolate tree.

Tip: Use a pair of scissors or pliers to pinch the skewer and press them in once the trees are too close to fit your hand in.

Arrange the second and third tree layered in front of the largest tree, and place the pinecones in front of the trees.

Sprinkle on a few non pareil sprinkles and sanding sugar if desired.