Preheat oven to 400. Start by browning the butter! Melt 1 cup butter in a saucepan over medium heat. Let it continue to cook, stirring constantly. Cook for about 7-10 minutes, until the butter foams up and begins to smell nutty. Pour it directly into another container and put it in the freezer for about 20 minutes.
Once the butter is cold, add it to a mixer with the brown sugar. Mix for about 3 minutes until the mixture is light and fluffy. Add the greek yogurt, eggs, and vanilla and mix until just combined.
Add the cornstarch, baking soda, salt, and flour and mix until just combined. Add the cinnamon toast crunch and cinnamon chips and mix until just combined.
Using a kitchen scale, scoop out dough until you have 6 oz for each dough ball. Place up to 6 dough balls on a normal sized cookie sheet. Bake for 9-11 minutes, until the top of the cookies are light brown. If you want, you can push a few pieces of cinnamon toast crunch right when you take the cookies out of the oven!
Allow the cookies too cool completely before eating, at least 1 hour (this allows the cookies to completely set up — I promise this step is worth it!!). Enjoy!
