Preheat the oven to 350˚F (180˚C). Line a large baking sheet with parchment paper.
Add the almond flour to a small pot and put over medium-low heat. Toast the almond flour until it lightly browns and smells fragrant, stirring frequently so it doesn't burn, about 3 minutes. Remove from heat and immediately pour the toasted almond into a large mixing bowl to stop the cooking.
Sift the bread flour, all-purpose flour, baking soda, espresso powder, and salt into the large mixing bowl along with the toasted almond flour. Whisk to combine.
In another large bowl, use a hand mixer to beat together the vegan butter, dark brown sugar, white sugar, and vanilla extract. Mix until fluffy.
Add the wet ingredients to the dry ingredients and mix until just combined. Stir in the chocolate chips and chopped dark chocolate.
Scoop about 3 tablespoons of cookie dough into a ball and place on the prepared baking sheet, spacing each cookie 2-3 inches apart. Bake for 12 to 14 minutes until the cookies are browned on the edges. Let cool on the pan for about 10 minutes.