Chilling cookie dough affects flour hydration, gluten relaxation, and butter solidification, which can increase chewiness. Baking at higher temperature for a shorter time helps cookies stay gooey by reducing drying. Baking at a lower temperature for longer encourages cookies to spread more on the baking sheet, supporting a crunchier texture. Chilling also helps when dough is overworked by allowing gluten to relax. Using parchment paper or another barrier can prevent burnt bottoms and sticking, especially on thin cookie sheets. Skipping a lining can lead to cookies fusing to the pan or developing undesirable browning.
"For example, she recommended not using parchment paper. Unless you prefer cookies with burnt bottoms or cookies that are fused to the pan, it's important to use a barrier. Thin cookie sheets are some of the worst offenders, and not lining the sheet before putting the cookies on is surely a recipe for disaster."
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