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BROWNED BUTTER: Place 1 cup of butter in a saucepan over medium heat. Stir every 30 seconds as it melts and begins to foam. Continue cooking until it turns a rich golden brown and releases a nutty aroma, about 5–6 minutes. Remove from heat, pour into a heatproof bowl, and let cool.
Once the browned butter has cooled, add it to a mixing bowl along with water, cane sugar, and brown sugar. Whisk together for 2–3 minutes.
Add the eggs and vanilla, then whisk again for 2–3 minutes until fully combined.
Add the remaining ingredients and mix until everything is evenly incorporated.
Scoop the dough into ¼-cup balls and place them on a baking sheet.
Cover with plastic wrap or a large Tupperware lid.
Refrigerate overnight or up to 2 days.
Preheat the oven to 350°F. Arrange cookies 2–3 inches apart on a baking sheet.
Bake for 16–18 minutes, until cookies are just set but still slightly soft in the center.
Let cookies cool for about 20 minutes, then enjoy!