Preheat the oven to 350°F with a rack in the center. Coat an 8" square pan with nonstick spray or brush with butter. Line the pan with a parchment sling, and lightly grease the parchment., In a small bowl, combine 2 tablespoons (24g) of the sugar and the cinnamon. Sprinkle the bottom and sides of the pan with about half of the cinnamon-sugar mixture., In a large bowl, whisk together the remaining ¾ cup (150g) sugar and eggs until pale and foamy, about 1 minute. Add the sour cream, oil, and salt and whisk until smooth and emulsified., Whisk in the baking powder and baking soda. Using a flexible spatula, fold in the flour and chocolate chips; mix until well-combined., Transfer the batter to the prepared pan, smooth the top, and sprinkle the remaining cinnamon sugar over the top., Bake the cake for 30 to 35 minutes until puffed and golden, and a toothpick or thin knife inserted into the center comes out clean or with a bit of melted chocolate on it. Let the cake cool in the pan on a rack for about 15 minutes, then use the parchment sling to lift the cake out of the pan and onto the rack to cool. Cut into slices before serving at room temperature., Store leftover snickerdoodle cake, loosely covered at room temperature, for up to 3 days.