Realized I was creaming butter wrong after 5 years of dense cookies

I always threw cold butter straight from the fridge into the mixer and wondered why my chocolate chip cookies came out like hockey pucks. My sister watched me bake last Sunday and asked why I never let it soften, so I tried her way with room temp butter from a 68 degree kitchen. Now they spread right, but am I the only one who never got the basic step until someone called it out?

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