It requires a little more attention, and at one point you even let the batter sit for a while to change its texture. Although the process is somewhat unfamiliar, the recipe isn't as difficult as the precise directions might suggest. The cookies are fine. This recipe calls for cooking on parchment paper. But parchment is a wonderful product.
Parchment is a heavy paper.
Parchment speeds cooking because you can quickly unload a cookie sheet coming out of the oven and replace it with a full sheet of uncooked cookie dough. Many bakers swear by it. You can buy parchment at specialty cooking stores and some supermarkets. This problem is increased when you have a big, flat metal sheet impeding the normal circulation of air. Turning a cookie sheet exposes the cookies to more even heat.