Churros con Chocolate

In a medium saucepan, combine water, butter, sugar, and salt. Bring to a rolling boil over medium heat.

Remove the saucepan from the heat and immediately add the flour. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.

Return the saucepan to low heat and cook, stirring constantly, for about 1-2 minutes to dry out the dough slightly.

Transfer the dough to a large bowl and let it cool for about 5 minutes, stirring occasionally. This prevents the eggs from cooking when added.

Add the eggs one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract. The dough should be thick and smooth.

Fit a piping bag with a large star tip. Spoon the churro dough into the piping bag.

Line a baking sheet with parchment paper. Pipe strips of dough onto the parchment paper, about 4-6 inches long. Use scissors to cut the dough from the tip.

In a large, deep skillet or Dutch oven, heat vegetable oil over medium-high heat to 350°F (175°C). Use a thermometer to monitor the temperature.

Carefully pipe churro dough into the hot oil, cutting off lengths with scissors. Fry in batches for 2-3 minutes per side, until golden brown and crispy. Do not overcrowd the pan.

Remove churros from the oil with a slotted spoon or tongs and place them on a plate lined with paper towels to drain excess oil.

In a shallow dish, combine granulated sugar and ground cinnamon for coating.

While still warm, toss the fried churros in the cinnamon-sugar mixture until evenly coated.

In a small saucepan, heat heavy cream over medium heat until it just begins to simmer. Do not boil.

Pour the hot cream over the dark chocolate chips in a heatproof bowl. Let stand for 5 minutes, then whisk until smooth and glossy.

Arrange the coated churros on a serving platter with the chocolate sauce for dipping. Serve immediately.