Preheat oven to 350°F.

Line a baking sheet with parchment paper and set aside.

In a large bowl, combine the cake mix and baking powder. Set aside.

In a smaller bowl, whisk together the eggs, oil and vanilla by hand.

Add the egg mixture to the cake mixture and stir to form a firm dough. Stir vigorously until all of the pockets of dry cake mix are gone.

Gently fold in the chocolate chips.

Place rounded balls of dough (about 2 tablespoons each) onto prepared baking sheet. You can use a small ice cream scooper to do this. Place a few more chocolate chips on top of the cookie dough balls for looks, if desired.

Bake for 10 minutes – do not let the cookies get brown. You want to keep that nice pink strawberry color.

Allow to cool on baking sheet for 3 minutes; they will be very soft at first. Transfer to a wire rack to cool completely. Store in an airtight container for up to one week.