It's there for your own good!
The primary reason for a brief resting period to redistribute the liquid in the dough. While the dough sits, turning from loose and soft to drier and more scoopable, the flour is hydrating, yielding cookies that will bake and brown more evenly.
And one more thing! If you’re resting the dough in the fridge as some recipes instruct, you’re multitasking by hydrating the dry ingredientssolidifying the fat. Because cold butter takes longer to melt than room temperature butter, chilled cookies will hold their shape in the oven. When it’s important to stymie the spread—say, for
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