To make the brown butter, melt 1 cup butter in a saucepan over medium heat. Let it continue to cook, stirring constantly. Cook for 10 minutes, until the butter foams up and begins to smell nutty. Pour it directly into another container and let it cool completely.
Cream together brown butter and brown sugar for about 3 minutes until it is lighter and fluffy.
Add eggs, vanilla, and yogurt and mix until combined.
Add flour, cornstarch, baking soda, and salt, and mix until just combined.
Add raspberries and white chocolate, and mix until just combined.
Chill cookie dough in the fridge for at least 30 minutes.
Preheat the oven to 400 degrees.
Using a kitchen scale, scoop out dough until you have 6 oz for each dough ball. Place up to 6 dough balls on a cookie sheet.
Bake for 9-11 minutes, until the top of the cookies are light brown.
Allow the cookies to cool completely before eating, about 1 hour.