Preheat the oven to 350 and line a few trays with parchment paper or spray with non-stick spray.
In a metal bowl, place the butter inside the bowl and place in the preheating oven.
Leave it just for a few minutes, until the butter starts to melt around the outside (approx ¼ of the butter melted). Take out of oven and let cool for a couple of minutes.
Add both sugars and beat with a mixer until light and fluffy.
Add the vanilla and eggs, beating between each addition just until mixed.
Add the flour, baking soda and salt or sea salt and beat on a low speed, just until combined.
**If needed, add more flour, a tablespoon at a time, until the dough comes together in a ball and not sticking to the sides of the bowl.
Fold in the Symphony Bar chunks and the milk chocolate chips until just incorporated.
Use an ice cream or cookie scoop (¼ cup for large, 1.5 tablespoons for medium) and drop the dough onto the prepared baking sheets, allowing room for spreading. Pat down cookies just a little and press additional chocolate chips on top of cookie dough if desired.
Bake one tray of cookies at a time, for 10-12 minutes for large, 8-9 for small. Sprinkle with a little extra sea salt if desired. Don't over-bake and allow to cool on wire rack.
Makes 1 dozen very large or 2 dozen small cookies.
Store cookies in air-tight container.