Ingredients
1 cup water
2 1/2 tbsp white sugar
1/2 tsp salt
2 tbsp vegetable oil
1 cup all-purpose flour
1/2 cup white sugar, or to taste
1 tsp ground cinnamon
1 cup semisweet chocolate chips
1/2 cup heavy cream
Directions
1. In a medium saucepan over medium heat, combine 1 cup of water, 2 1/2 tablespoons white sugar, 1/2 teaspoon salt, and 2 tablespoons vegetable oil. Bring to a boil and then remove from heat.
2. Stir in 1 cup of all-purpose flour until the mixture forms a ball. Set aside and let cool slightly.
3. Heat the oil for frying in a deep-fryer or large deep skillet to 375°F (190°C).
4. Spoon the dough into a piping bag fitted with a large star tip. Pipe 4 to 6 inch strips of dough into the hot oil. Fry until golden brown on all sides, about 2 minutes per side. Remove and drain on paper towels.
5. In a shallow dish, combine 1/2 cup white sugar and 1 teaspoon ground cinnamon. Roll the warm churros in the cinnamon-sugar mixture until coated.
6. For the chocolate sauce, heat 1/2 cup heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and add 1 cup semisweet chocolate chips. Stir until the chocolate is melted and the mixture is smooth.
7. Serve the warm churros with the chocolate dipping sauce.