One of my favorite breakfast spots to hit up on the weekends is M Street Kitchen in Santa Monica. They have the best egg sandwiches which come on their signature homemade english muffins. I’m not a big breakfast sandwich girl – I’m usually scanning the menu for a breakfast burrito, but M Street has this baby down to a science.
Last time my boyfriend and I were here, someone (cough, cough) was a little hungover. Really- we both were, but I usually take the cake when it comes to feeling like crap the morning after too many drinks have been had.
I wanted nothing more than a delicious breakfast sandwich and maybe a cure all bloody mary. Seriously, everything was delicious – but we were seated next to a table with two small boys and let me tell you… that is no hangover cure. I swear that one of them made a consistent humming noise the entire time! They were really just being normal kids, I know everything was just magnified by my pounding head and achy body.
What really threw me over the edge is when they were leaving (hallelujah!) the mom got up, stood in front of our table and yelled directly over our us to her husband. My boyfriend has amazing patience (duh- he deals with me on the reg), but I was so annoyed. My only saving grace was that this place not only serves amazing breakfast, but they have a small bakery case one door down where you can buy the most delicious cookies. And not only delicious, enormous! I was promised that if I just kept my cool we could grab some cookies on the way out.
My go-to is always chocolate chip and they have a fleur de sel chocolate chip that will change your world! My boyfriend got the snickerdoodle and I’d hate to admit it, but it gave my chocolate chip a run for its money! Soft and chewy on the inside, with crispy butter edges, all covered with sweet cinnamon and sugar.
I knew I must recreate these and that is exactly what I did and now you can have the sweet, buttery snickerdoodle cookie as big as your head without the humming kids or rude moms.
- 1 cup (2-sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- ⅓ cup light brown sugar
- 1 large egg
- 3 cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- ½ teaspoon salt
- ¼ cup sugar
- 2 teaspoons cinnamon
- Preheat oven to 350 degrees and line baking sheet with parchment paper.
- In a medium bowl, add flour, cream of tartar, baking soda, cinnamon and salt. Mix and set aside.
- In the bowl of a stand mixer, beat room temperature butter with paddle attachment until butter is a soft yellow.
- Add both sugars and cream together with butter for 2-3 minutes on medium speed. Add egg and beat until mixture is well combine, scraping sides of bowl if needed.
- Slowly add the flour mixture and beat until just combine, scraping down bowl if need. The batter will be quite thick and it may be easier to finish mixing by hand with a large rubber spatula.
- In a separate bowl, mix cinnamon and sugar coating.
- Taking a large scoop (about ¼ cup) of the batter and roll it into a bowl with you hands. Roll into the sugar, coating it extremely well. Then place on the cookie sheet and flatten with the back of a large wood spoon or metal spatula until ¼" thick. If you'd like puffier cookies, flatten less.
- Continue doing this with the remaining dough. Once done, sprinkle the remaining cinnamon and sugar coating over the cookies. This took me about three cookie sheets because of the size of the cookies.
- Cook for 9-11 minutes or until cookies edges seem firm but inside is still a little soft. These cookies with set a bit when cooling so you want to be careful not to overcook.