Beat dry cake mix, egg and 1-1/2 cups COOL WHIP in large bowl with mixer until blended. (Dough will be stiff.) Stir in 1/2 cup chocolate chips.
Shape dough into 24 balls, using about 1 Tbsp. dough for each ball.
Place, 2 inches apart, on parchment-covered baking sheets.
Bake 8 to 9 min. or just until edges of cookies are firm. (Do not overbake.) Cool 2 min. Remove cookies to wire racks; cool completely.
Microwave remaining COOL WHIP and 1 cup of the remaining chocolate chips in microwaveable bowl on HIGH 1-1/2 min. or until chocolate chips are completely melted and mixture is well blended, stirring after 1 min. Cool 5 min.
* Percent Daily Values are based on a 2,000 calorie diet.
24 servings (1 cookie each)
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.