In a large bowl, combine flour, almond flour, salt and baking soda. Set aside.
In the bowl of a stand mixer, beat together butter, brown sugar and sugar. Mix in eggs and vanilla extract.
Working in batches, add in flour mixture beating in each addition completely before adding more.
After all the flour is mixed in, fold in toffee and walnut pieces. Refrigerate for 30 minutes.
Preheat oven to 350 degrees. Line baking sheets with parchment paper. Scoop 1-2 Tbsp of dough onto prepared baking sheets approximately 3 inches apart.
Bake in preheated oven for 10-12 minutes. Remove from oven and transfer to wire cooling racks.
In a medium bowl, melt dark chocolate and oil. Dip cooled cookies into dark chocolate and place on parchment paper sheets to set.