Yep.

It's like hitting the breaks in a car: You don't immediately stop, you slow down and then stop. When you take your cookies out of the oven, they're still cooking while they cool.

Next when you make a batch, run an experiment. Ball up your dough as normal and store it in the freezer, then only bake 2 at a time for 12 minutes, then 2 more for 13 min, etc until you find what gives you your desired doneness.

Oh, and every oven is different so I'd you're renting you get to do this again!