I have to call them 'biscuits', which is what they are here.
For me it's a tie between Lotus Biscoff (the biscuits that form the basis of Speculoos cookie butter) and Bahlsen Choco Liebniz (dark chocolate, although I'll eat the milk chocolate at a pinch).
The Biscoff are very moreish, caramelly with a hint of cinnamon. They're now sold in large packs at Poundland. I have to exercise restraint.
The Bahlsen are more of a treat as they're quite expensive for a biscuit. They're best straight from the fridge, so the chocolate is crisp. And they make great ice cream sandwiches, with the chocolate side in and a dollop of Ben and Jerry's between two of the biscuits.
I may possibly like ALL the cookies, given the right opportunity.
Some are best for dunking in milk.
Some are best accompanied by coffee or hot tea.
Some are best when eaten as raw batter.
Some are best right out of the oven.
Some are best eaten cold/frozen.
Some are best fresh out of the container.
Chewy chocolate cookies. When I made them for school events I would have to fight to keep my father away from them : "I only want just one (If I relented, he would pull the same thing every 10 minutes until they were all gone)! Why are you being selfish and not sharing (he knew perfectly well that these weren't meant for him)?"
I have many cookie favorites, but my most recent have to be oatmeal raisin cookies that my partner made. He toasted the oats and soaked the raisins in bourbon, and they were truly delicious. They lasted a week, and I am hopeful that more will be made. :)
I am discovering I like raisins in everything now, even bread. It is as if some alien has taken me over. I am highly fond of oatmeal raisin cookies myself. Also want to give you a huge Hanukkah hug for that chewy chocolate cookie recipe, Brujita. Really I just want one...
After that...My wife's handmade date pinwheel cookies she makes every xmas. If you like Fig Newtons, you'll love these.