In medium bowl, combine flour, chives, 1/2 teaspoon sea salt, garlic powder and pepper.
In large bowl, beat cheese and butter until light and fluffy. Add egg yolk, honey and vinegar; beat until incorporated. Add flour mixture; beat until combined. On a lightly floured surface, knead dough until it holds together. Roll to 1/8 in. thick; cut into 4 in. x 1/2 in. strips. Gather scraps and reroll once. Place straws 1 inch apart on cookie pan and sprinkle with remaining 1/2 teaspoon sea salt.
Bake 13-15 minutes or until light golden brown. Cool on pan on cooling grid 5 minutes. Remove from pan; cool completely on grid.