Preheat oven to 350°F. Line two cookie sheets with parchment paper or silicone mats.

Cream butter and ¾ cup sugar with a mixer until fluffy. Add egg and vanilla, mixing well. In a separate bowl, combine baking soda, cream of tartar, and salt. Gradually blend dry ingredients into the creamed mixture. Stir in chocolate chips.

Combine remaining ⅓ cup sugar and cinnamon in a small bowl. Roll 2-tablespoon dough balls in cinnamon sugar mixture.

Place dough balls 2 inches apart on prepared baking sheets. Bake for 9-11 minutes until edges are golden. Cool 5 minutes before transferring to wire racks.

Store in air-tight containers for up to 3 days or freeze for up to 1 month.