Whisk the flour and baking soda until well mixed. In a small saucepan, heat the honey and sugar over medium and cook, stirring, until the sugar is dissolved. Add the 1/2 cup mini chocolate chips and stir until smoothly combined. Set aside to cool.
After it has mostly cooled, pour the sugar mix into the flour mix with the 2 tbsp water. Mix with a baking spatula or clean hands until you have a cohesive dough. It will be very heavy and dense. Don't overmix it. Add the 1 cup of mini chips and mix them in.
Place dough between two sheets of lightly floured parchment and roll it until it about 1/2 to 1/3 inch thick. Place on a baking sheet and wrap well with plastic wrap so it doesn't dry out. Place into the fridge for 2 days.
After 2 days, heat oven to 400. Remove the top layer of parchment and bake for around 10-15 minutes, until it is puffed up and getting golden. Don't overcook or you will burn the chocolate.
Move the a cooling rack and make the glaze by combining the powdered sugar and water. Cut the cookies into 3 inch wide strips and then cut into 2-3 inch pieces. Dip each piece in the glaze and place on parchment to dry. The glaze should be thin. Store in airtight container at room temp or in the freezer.