Chefs are my rock stars. I full on geek out over meeting, tweeting or trying the recipes of my favorites in the food world. (I’m still giddy that Jose Andres retweeted me, Eric Ripert favorited me and that Husk followed me on Twitter. One of these days David Chang will  about our shared love of the Skins but I digress.)

I reserve the amount of adoration most give to Beyonce to Christina Tosi. She’s the badass baker behind Momofuku Milk Bar and now counts two cookbooks to her name. I love that she’s a VA girl like me who bakes the coolest cookies. Her segments during David Chang’s season of “The Mind of a Chef” led me on a pilgrimage to try the Cereal Milk Soft Serve two years ago in New York and made me want a mixer more than ever. Last fall, during Fire, Flour and Fork, I had the ultimate fangirl moment when I attended her session as she made crack pie and brought us some to try! She’s smart, savvy and just downright cool.

For my birthday, I got a robin’s egg blue KitchenAid mixer and I knew the first recipe I’d make was the Momofuku Milk Bar Cornflake Chocolate Chip Marshmallow Cookies. After reading many of the helpful comments, I made some slight adjustments to the recipe. I used a 1/4 cup measuring cup for my cookies, I turned down the temperature to 350 and I usually baked mine for 13-15 minutes. Warning: the Cornflake Crunch is addicting. Let me emphasize how amazing this combination of chocolate, crunchy cereal and marshmallow that takes on a toffee-like sweetness. I’ve made them twice now and have only been baking a few at a time as I want them.