Regarding softened butter: I’ve given up baking with American butter because it simply won’t soften. 12 - 24 hours is way too long to wait when you want to fire up the oven and bake cookies. I now use Irish or French butter. The Irish is often cheaper than the American and softens up within ten minutes out of the fridge.
I like that Belgian butter some stores carry.
It is solid.....great on toast and Eng/muffins....
but I’ve never softened it for cookies.