Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats.

In a large mixing bowl, combine the strawberry cake mix, eggs, and vegetable oil. Stir with a spatula until a thick, uniform dough forms.

Gently fold the semi-sweet chocolate chips into the dough until evenly distributed.

Scoop rounded tablespoons of dough (approximately 1.5 inches in diameter) and place them on the prepared baking sheets, spaced 2 inches apart.

Bake for 9 to 11 minutes until the edges are set and slightly golden, but the centers still appear slightly soft.

Remove from the oven and allow the cookies to cool on the baking sheet for at least 5 minutes to firm up before transferring to a wire rack to cool completely.