They’re Swiss. Pfeffernüsse are German and good for dunking in coffee or spiced wine. I bet Tirggel are, too.
This. I don’t trust “soft” prepackaged cookies. They taste nasty. I am a non-dunker, but I’d rather deal with crumbs than artificial softening agent.
Some people like hard cookies; some people like soft cookies. That’s just the way the cookie sags and folds.
The Brits prefer thin and crisp, if Great British Baking Show is any indication, but they’re usually served with tea, right?
Depends on the cookie, really. If we are going with the basic packaged choco-chip, then crunchy. If we are talking fresh-baked, then a little crunchy on the edges, a little chewier in the middle. I’m a milk-dunker myself. My husband likes the really soft ones, but they taste underdone to me and I am one of those rare people who dislikes raw cookie dough.
A large part of why mass produced hard cookies were hard was because until relatively recently it was near impossible to do soft cookies that were shelf stable enough for mass distribution. Moisture and long unrefrigerated shelf life don’t like each other.
So I imagine that for a lot of brands a preference for “hard” version has a lot of “that’s just the way this brand of cookie is supposed to me.” Start selling a chewy Oreo and I’d have issues with it because Oreo aren’t supposed to be chewy.
Here’s a trick I learn some time ago. If you have hard cookies and you’ll prefer that they be softer, put a part of a slice of bread in the container.
The cookies will absorb some of the humidity of the bread and become softer, you’ll have to experiment how much to put in and for how long to get the desired effect. You probably don’t want for them to get mushy.
Italicized is what I do. I haven’t purchased a cookie from a factory in years, as they just don’t measure up.
I came from a non-dunking household, and the idea of cookies or doughnuts with fluid all over them weirds me out, and the idea of debris at the bottom of the glass/cup/mug is pretty unpleasant, even though at some level it’s no different from cereal in milk.
Yep, it was all hard, dry (perfectly nice) biscuits here until we started getting huge American-style cookies too. Tea and ‘biccies’.
Yep, I will only eat Digestives. I don’t see the need for other types of biscuits.
With or without tea they’re all good. Not everyone drinks tea or is having tea at the same time as they are eating biscuits 
I love hard cookies. Probably for the same reason I enjoy crunchy chips… it’s good frustration food.
It depends on the cookie. The only type of cookies I’m willing to buy are the hard sandwich cookies. If I’m baking them their hardness is totally dependent on the type of cookie they are. Some are meant to be hard, some soft, some chewy.