Preheat oven to 350°F. Line large cookie sheets with parchment paper or silicone mat. Set aside

In large bowl, place mix, eggs and oil. With electric mixer, mix on low speed until dough forms (about 1 minute).

Stir in 1 cup of the chocolate chips. Cover and refrigerate for 30 minutes to 1 hour or until firm enough to shape into balls.

Drop rounded balls of dough, about 2 tablespoons each, onto prepared baking sheets. Using the remaining 1/4 cup of chips, stick a few more chips on top of the dough balls (I used about 4 chips per cookie).

Bake for 10 minutes. Do not let cookies get brown. Allow to cool on baking sheet for 3 minutes. They are soft at first, but firm up as they cool. Transfer to a wire rack to cool completely. Store in an airtight container for up to one week (if they last that long). Or freeze for several months.