Gluten Free White Chocolate Raspberry Cookies

In a bowl, mix together the flour, cornstarch, baking soda, and salt. Set aside.
Using a stand mixer with the paddle attachment or a hand mixer, cream the butter and both sugars on medium speed until light and fluffy, about 2 minutes. Scrape down the bowl, then add the eggs one at a time, scraping down the bowl between each addition. Add the vanilla extract and beat just until combined.
Add the dry ingredients to the butter mixture, mixing on low speed until just combined. Scrape down the sides of the bowl to ensure the flour is well incorporated.
Add the white chocolate, mixing on low speed until just combined. Gently fold in the raspberries by hand.
Using a medium cookie scoop, scoop the cookie dough onto a baking sheet with the dough balls touching slightly. Refrigerate for 1 hour, or up to 4 hours.
While the cookie dough is chilling, preheat the oven to 375°F. Once the dough has chilled, place the dough balls on a parchment-lined baking sheet, spacing them at least 2 inches apart. Very gently press each dough ball to flatten slightly.
Bake the cookies for 12–15 minutes, rotating the baking sheet halfway through baking. Once the cookies are done, remove them from the oven and let cool for 10 minutes before transferring to a wire rack to cool completely.