The phrase
"top of each dough ball" means the part of the dough ball that is facing upward or on the surface.
Full definition
Roll each dough ball out one at a time: place a sheet of parchment paper
on top of the dough ball and press the ball down into a round.
Put dough ball into LARGE oiled bowl or pot, cover with plastic wrap (spray
the top of the dough ball with pam or oil to keep it from sticking) and let rise overnight in a warm place, or at least 6 hours.
For extra crunch, dip
the top of each dough ball in coarse sugar.
After refrigerating overnight, I let the dough come to room temperature over about 2 hours and wrestled a crater into
the top of each dough ball, each one being 1/3 of the overall recipe.
Place pea size chocolate dough (see below) on
top of dough balls.
Roll the dough into teaspoon sized balls, place on a flat surface, and using your pinky, make a small indentation on
the top of each dough ball.
Use the remaining 1/2 cup trail mix to press some pieces onto
the top of each dough ball (this makes the trail mix more visible and makes for a prettier cookie).
Using a fork to create crisscross marks on
the top of each dough ball, slightly flattening each one.
If there are any points on
the top of your dough balls, gently rub them flat with a wet finger.
Brush a little olive oil on
top of each dough ball and cover with a piece of cloth for at least 15 minutes.
You should be able to press your thumb lightly into
the top of the dough ball and it will spring back after you release it.
Place them on a plate lined with parchment paper, and press some extra sprinkles on
top of each dough ball.
Lightly brush
the tops of the dough balls with olive oil.
Place a milk chocolate wafer on
top of each dough ball, pressing down gently.
Press extra graham cracker pieces, marshmallow bits, and cut up Hershey bar pieces into
the top of each dough ball, if desired.