Method

• In a medium saucepan, combine water, unsalted butter, granulated sugar, and salt. Bring to a boil over medium heat, then add in the all-purpose flour. Stir continuously until a smooth dough forms, about 1-2 minutes. Remove from heat and let cool slightly.
• Add the large eggs one at a time, mixing well after each addition. Stir in vanilla extract until the mixture is smooth and well combined.
• Heat your oil for frying in a deep fryer or large pot to 375°F. Carefully pipe the churro dough into the hot oil and fry until they turn golden brown, around 2-3 minutes on each side. Remove and drain on paper towels.
• In a separate bowl, whisk together the granulated sugar and cinnamon. While the churros are still warm, roll each one in the cinnamon sugar mixture until well coated.
• In a saucepan, gently heat the heavy cream until it begins to simmer. Pour it over semi-sweet chocolate chips in a bowl and let sit for a minute. Stir until melted and smooth, then add a splash of vanilla extract.
• Plate the churros and serve them warm alongside the rich chocolate sauce for dipping.