Churros with Chocolate Sauce

In a small bowl, mix together 1/2 cup granulated sugar and 1 tbsp ground cinnamon for the coating. Set aside.

For the chocolate sauce: In a small saucepan, heat the 1/2 cup heavy cream until it starts to simmer (do not boil).

Remove from heat and add the 1 cup semi-sweet chocolate chips and 1/2 tsp vanilla extract. Let it sit for 1-2 minutes, then whisk until smooth. Set aside but keep warm.

For the churros: In a medium saucepan, combine 1 cup water, 1/4 cup unsalted butter, and 1/2 tsp salt. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low and add the 1 cup all-purpose flour all at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan, about 1-2 minutes.

Remove from heat and let the dough cool for 5 minutes.

Add the 2 large eggs one at a time, stirring well after each addition until fully incorporated. The dough should be smooth and glossy.

Transfer the dough to a piping bag fitted with a large star tip (1/2 inch diameter).

In a large, heavy-bottomed pot or deep fryer, heat 4 cups vegetable oil (for frying) to 350°F (175°C). Use a candy thermometer to monitor the temperature.

Carefully pipe 4-5 inch strips of dough directly into the hot oil, cutting the end with scissors. Work in batches of 3-4 churros at a time to avoid overcrowding.

Fry until golden brown, turning occasionally, about 2-3 minutes per batch.

Using a slotted spoon, remove churros from oil and drain briefly on paper towels.

While still hot, roll the churros in the cinnamon-sugar mixture until well coated.

Serve immediately with the warm chocolate sauce for dipping.