1(18.25 ounce) box red velvet cake mix (I used Duncan Hines)
1/2cupvegetable oil (e.g. canola)
1cupchocolate chips (I used milk chocolate - white chocolate would work too)
Add the cake mix, vegetable oil, and eggs to a large mixing bowl. Using an electric hand mixer, mix until combined. Carefully mix in the chocolate chips (or stir them in).
Chill dough for 20-30 minutes. I recommend this step because you will get puffier cookies with chilling, but you don't have to chill them.
Meanwhile, preheat your oven to 350F. Line a baking sheet with parchment paper or a Silpat non-stick mat.
Make 2" balls and place them on the baking sheet at least 2" apart. Bake for 11-13 minutes until they're set.
Let them cool for a few minutes on the baking sheet, then transfer to a cooling rack. Once cooled, store cookies in an airtight container.
I made fairly large cookies (rolled dough into 2" balls), so if you make them smaller, you can definitely make more than the 16.
You can use the smaller-sized boxes of cake mix (15.25 ounces) as well (keep everything else in the recipe the same). With the smaller size boxes (15.25 ounce), chilling becomes more necessary (dough will be quite sticky), and it'll make about 12 2" cookies. The cookies do tend to spread a bit more because the batter is less dense.