I do as Hazelwood Brewery. At flameout, though, I cool to 80C before adding the hops for a 10 minute steep. It seems to preserve the lighter elements of hop flavour. I've pretty much dropped dry hopping, after more than 20 years of doing it! . It gives a hit of late hopped flavour but lasts a very short time. After a month in the bottle I wonder why I bothered with it.
With no chill, which I used to do, I find the bittering is much higher but it's hard to get good late hopped effects. Dry hopping was my only option then but a home made emmersion chiller greatly improved my beers. It took me a good while to get my hop schedule right when I first cooled to pitching temp.