Preparation

• 1.

  In a saucepan over medium heat, combine the water, 2 tablespoons of granulated sugar, salt, and 2 tablespoons of vegetable oil. Bring to a boil.

• 2.

  Once boiling, remove from heat and stir in the flour until a ball forms.

• 3.

  Allow the dough to cool slightly before adding the eggs and vanilla extract. Mix until smooth and well combined.

• 4.

  Heat oil in a deep fryer or heavy pot to 350°F (175°C).

• 5.

  Transfer the churro dough to a piping bag fitted with a star tip. Pipe 6-inch strips into the hot oil, cutting with scissors.

• 6.

  Fry until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.

• 7.

  In a shallow bowl, mix the 1/2 cup of granulated sugar with the cinnamon. Roll the warm churros in the mixture until coated.

• 8.

  For the chocolate sauce, heat the heavy cream in a small saucepan over medium heat until just simmering. Remove from heat and add the chocolate chips and butter. Stir until smooth and glossy.

• 9.

  Serve the churros warm, alongside the chocolate sauce for dipping.