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Consuela de la Morrela wrote:

The Old French word bescuit is derived from the Latin words bis (twice) and coquere, coctus (to cook, cooked), and, hence, means "twice-cooked". This is because biscuits were originally cooked in a twofold process: first baked, and then dried out in a slow oven. This term was then adapted into English in the 14th century during the Middle Ages, in the Middle English word bisquite, to represent a hard, twice-baked product.

The Dutch language from around 1703 had adopted the word koekje ("little cake") to have a similar meaning for a similar hard, baked product. The difference between the secondary Dutch word and that of Latin origin is that, whereas the koekje is a cake that rises during baking, the biscuit, which has no raising agent, in general does not.

So biscuits are by definition "twice cooked" and hard, and cookies by definition are actually little cakes.

In the United States and some parts of English Canada, a "biscuit" is a quick bread, somewhat similar to a scone. They are wrong! Those are NOT biscuits, but scones, precisely because they aren't twice cooked and are soft.

The Triscuit is a brand name. That name has no relation to any number, or how often it is cooked...

The Shredded Wheat Company began producing Triscuit in 1903 in Niagara Falls, New York. The name Triscuit is believed by some to have come from a combination of the words "electricity" and "biscuit". At least one early advertisement boasted that Triscuits were "Baked by Electricity,” claiming they were "the only food on the market prepared by this 1903 process."

Thus the undefined word of "scuit" or "cuit" would necessarily be the same as a cookie, being as it's etymology is derived from being (and meaning) 'cooked', just like "koekje" and "cookie" relate to the German word; "Kuchen" (cake), and "Kochen" which means to cook.