Butter temperature: cold cubing vs room temp overnight, which side are you on?

I used to be a hardcore leave the butter out overnight person. Made cookies every Sunday for like 3 years, always got decent results. Then last month I tried the cold cube method from a King Arthur blog post because I was in a hurry. Honestly, the texture was different, maybe slightly better? But now I'm second guessing all my old bakes. Is overnight room temp really that bad or is it just influencer hype? My sister swears her cookies got flatter after switching. Anyone else make the swap and notice a real difference?

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