Creaming butter and sugar took me 15 minutes extra every batch for 6 months

I was making a double batch of chocolate chip cookies for a bake sale and noticed my dough looked grainy instead of smooth. Turns out my butter was too cold even after sitting out for an hour, so the sugar never properly dissolved. I spent 6 months wondering why my cookies were flat before I finally tested the butter temp with a thermometer and saw it was 58 degrees. How do you guys check if your butter is actually at room temp without overthinking it?

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the_alice11d ago

58 degrees? That butter was still plotting its escape.