Chocolate Chip Snickerdoodle bread

Bread
1/2 cup butter (I used salted butter but unsalted would also work) 
3/4 cup granulated sugar
1/4 cup dark brown sugar, packed
2 large eggs
1 tablespoon vanilla extract
1/2 cup sour cream 
1 1/2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon salt 
1 1/2 cups chocolate chips 
1 tablespoon all-purpose flour

Topping
2 tablespoons granulated sugar
2 teaspoons cinnamon

DIRECTIONS:

1. Preheat oven to 350 degrees. Spray two 8x4 loaf pans with floured cooking spray, you HAVE to use two pans as one will just overflow all over the place. Trust me, I know. It will make two smallish loaves of deliciousness. 
2. If you are using a stand mixer, use the paddle attachment, or you can use a large mixing bowl and a whisk but your arm might be tired by the end of this! Add butter, sugars, eggs, and vanilla to the bowl and beat over high power until it's light and fluffy and creamed together. It took about 3-4 minutes on high speed with my Kitchen Aid and about 5 minutes when I mixed it by hand. 
3. Once that's fluffy, stop mixing, scrape everything into the middle of the bowl, and add the sour cream and beat for about 1 minute on high speed. Basically until its incorporated.
4. Stop mixing again and scrape the bowl so everything is in the middle, add the flour, cinnamon, baking powder, salt and mix by hand with a spoon until its mixed but do not overmix or the breads texture is not awesome.  
5. In a small box mix up the chocolate chips and the 1 tablespoon of flour. I basically just shake the chips up in the flour until they are well coated. I guess the flour helps keeping them from sinking into the bread. Or at least that is what I read somewhere and it does seem to work pretty well. Then add the chips and any leftover flour to the big bowl and mix until they are all mixed in. Again, do not overmix. 
6. Split the batter between the two loaf pans and smooth down the tops of them with a spatula. 
7. For the topping - To a small bowl, add sugar, cinnamon, and stir to combine and then sprinkle evenly on both loaves. 
8. Bake for about 45 to 50 minutes, or until a toothpick inserted in the middle comes out clean. A couple of moist crumbs are okay too. Once it's done, take the bread out of the oven and let it cool in the pan for about 15 minutes before removing it from the pans. I did it over the foil that I was going to wrap the finished product in so that it would catch any loose cinnamon and sugar. Let it cool completely before you cut it otherwise it will totally fall apart. 

I was trying to find the recipes that I used to cobble this together but I had looked at so many links and took pieces from a couple of places so I couldn't remember what was what. There are lots of other good variations of this bread out there.