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

In a large mixing bowl, whisk together the two large eggs, 1/2 cup of vegetable oil (or melted unsalted butter for a richer flavor), and 1 teaspoon of vanilla extract until well combined and slightly frothy.

Gradually add the entire box of strawberry cake mix to the wet ingredients. Start mixing with a spoon or spatula until a thick dough begins to form.

Once the dough is mostly combined, gently fold in the 1 cup of chocolate chips. If you're using the optional fresh strawberries, add them now as well, stirring them in until they are evenly distributed throughout the dough. Be careful not to overmix, as this can lead to tough cookies.

Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. You can use a cookie scoop for uniform size, or just two spoons. The dough will be quite soft, which is normal.

Bake for 9-12 minutes, or until the edges of the cookies are lightly golden and the centers look slightly underbaked. They will continue to set as they cool. Keep a close eye on them, as oven temperatures can vary.

Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This allows them to firm up properly. Once cooled, they are ready to be devoured!