Turn the speed down to the lowest setting and add the dry ingredients until just combined. Fold in toffee bits and then cover the bowl with plastic wrap and refrigerate until no longer sticky, about 15 minutes.
Shape dough into a rectangular log about 15 inches long by 3 inches wide. Once the log is formed wrap tightly in the plastic wrap and chill for at least 2 hours.
When the chocolate is melted dip the cookies in the chocolate and set them on the cookie sheet. Sprinkle roasted nuts and sea salt on top of the chocolate part.