Reply to "Using Cold vs. Room Temperature Butter in Cookie Dough"

Do you think this method, along with creaming the butter and sugar, was started just to prevent bubbles? I wonder if there are other factors to the science of cooking with different temperatures of butter? I never have bubbles, but I also always forget that I left butter out, so it is almost melted, lol. I hear that melted is bad though, and wonder why? One would think that chilling the dough in the fridge or freezer would give you the same issue, unless the butter melted to the point of being absorbed by the dry ingredients.