Now I know the "proper" way to cream butter is to start with 60-65F butter, or even straight from the fridge, and beat on around a medium speed for quite some time, around 5 minutes. And eggs that are added should be cold to keep the temperature of the mixture low. The reasoning behind this is to best facilitate the mechanical leavening from this process and making the butter lighter and fluffier. However, in cookies sometimes you purposely don't want a "light and fluffy" mixture, which is why some recipes will call for melting butter instead of creaming. Generally, especially for most American-style drop cookies, a bit of denseness is desired, up to a certain point.
My dilemma is when using a recipe that calls for the "improper" way of creaming, that is, using butter and eggs that are too warm (in other words, virtually every recipe published on the internet and in cookbooks, since they always call for "room temperature" butter and eggs). As those recipes were developed and tested using the "improper" creaming technique, is it actually recommended to use the proper technique of cold ingredients when making it myself? My intuition is that changing it may actually overdo the mechanical leavening and make the cookies too cakey.
Of course if it's a cake recipe, then I figure it's ok to disregard any of these concerns, as having a lighter and fluffier cake is almost always better. After all, having a cake be even cakier is a good thing, no?
My dilemma is when using a recipe that calls for the "improper" way of creaming, that is, using butter and eggs that are too warm (in other words, virtually every recipe published on the internet and in cookbooks, since they always call for "room temperature" butter and eggs). As those recipes were developed and tested using the "improper" creaming technique, is it actually recommended to use the proper technique of cold ingredients when making it myself? My intuition is that changing it may actually overdo the mechanical leavening and make the cookies too cakey.
Of course if it's a cake recipe, then I figure it's ok to disregard any of these concerns, as having a lighter and fluffier cake is almost always better. After all, having a cake be even cakier is a good thing, no?