I would like to know the difference in the final result if we use softened butter or melted butter in an ordinary cookie recipe.
A few days ago i baked chocolate chips cookies i waited for the butter to get the room temperature and then i smoothed the butter with the mixer (...) and at the end i put the cookie dough in the frighe. I just wondered what if i melt the butter so i will not have to wait for the butter to get soft, anyway i will put the cookie dough in the frighe later. But what will change? Some recipes demand for butter in room temperature softened and to turn sugar and butter mixture into a fluffy outcome. Some other recipes demand to melt the butter and sugar in low heat.
What is the logic behind what each recipe demands? And why?