Chocolate Butterscotch Cookies

I made these cookies one day when I had a hankering of serious sorts for some serious chocolate. No ordinary chocolate cookie was going to do. I needed something slightly fudgy. But I didn't want the sweetness of fudge. It needed to have more depth. It needed a butterscotch base...or, the closest approximation I could make with the ingredients I had in my house. And these were the result. They were, um, gone way too fast.

Ingredients

1/3 cup flour
2 tsp flax seed meal
1/4 teaspoon baking powder
1/8 teaspoon salt
2 eggs
1/2 cup brown sugar
1/4 cup butter
1/4 cup honey
2 tablespoon cognac or scotch
8 oz chocolate chips, bittersweet
Almonds, walnuts, unsweetened coconut, etc for texture (about one cup total)

Directions

Mix first 4 ingredients in a large bowl. Set aside.
In another bowl beat together egg and sugar until a thick smooth paste forms, about 2 minutes.
In a heavy bottom pan over low heat, melt together the butter and honey. Add cognac and bring to a simmer. Simmer for 1 minute. Then turn the heat to low and add in chocolate chips, stirring until they melt and the mixture is smooth. Remove from heat.
Add both wet to dry. Mix until just barely blended.
Stir in almonds, coconut, etc.
Chill in freezer for 30 minutes.
Preheat the oven to 350. Line a baking tray with parchment paper. Remove dough from freezer and roll balls (of a spoonful of dough) and place evenly spread on tray.
Bake 15 minutes.