Preheat the oven to 350°F. Line baking sheets with parchment paper.

In a small bowl, stir together the ¼ cup sugar and cinnamon for the coating. Set aside.

Finely chop the strawberries and pat them dry with paper towels to remove excess moisture.

In a large bowl, whisk together the flour, cream of tartar, baking soda, and salt.

In a separate bowl, whisk together the 1½ cups sugar, melted butter, and vegetable oil until smooth.

Add the eggs and whisk until fully combined.

Gradually add the dry ingredients to the wet ingredients, stirring just until a soft dough forms. Do not overmix.

Gently fold in the strawberries and chocolate chips until evenly distributed throughout the dough.

Scoop the dough into 2-inch balls. Roll each dough ball in the cinnamon-sugar mixture until fully coated.

Place the dough balls 2 inches apart on the prepared baking sheets.

Bake for 10 to 11 minutes, or until the edges are set and the centers still appear slightly soft.

Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.