Ingredients:

  • 1 cup (240ml) Water
  • 1/2 cup (113g) Unsalted Butter, cut into cubes
  • 1/4 teaspoon Salt
  • 1 teaspoon Granulated Sugar
  • 1 cup (120g) All-Purpose Flour
  • 3 Large Eggs
  • Vegetable Oil, for frying (about 4-6 cups)
  • 1/2 cup (100g) Granulated Sugar
  • 2 teaspoons Ground Cinnamon
  • 1 cup (240ml) Heavy Cream
  • 8 ounces (225g) Semi-Sweet Chocolate Chips
  • 1 tablespoon Unsalted Butter
  • 1/2 teaspoon Vanilla Extract

Instructions:

  1. Combine water, butter, salt, and sugar in a saucepan. Bring to a boil.
  2. Remove from heat and add flour all at once. Stir vigorously until a smooth dough forms that pulls away from the sides of the pan.
  3. Let the dough cool slightly (about 5 minutes). Add eggs one at a time, mixing well after each addition until fully incorporated and the dough is smooth and glossy.
  4. Transfer the dough to a piping bag fitted with a large star tip.
  5. Heat vegetable oil in a Dutch oven or deep frying pan to 350-375°F (175-190°C). Use a thermometer to ensure accurate temperature.
  6. Carefully pipe 4-5 inch strips of dough directly into the hot oil. Fry in batches, being careful not to overcrowd the pan.
  7. Fry for 2-3 minutes per side, or until golden brown and crispy.
  8. Remove churros with a slotted spoon or spider and transfer them to a baking sheet lined with paper towels to drain excess oil. Immediately roll the hot churros in the cinnamon sugar mixture.
  9. Heat heavy cream in a saucepan until just simmering. Remove from heat and add chocolate chips and butter. Let sit for 1 minute, then whisk until smooth and glossy. Stir in vanilla extract.
  10. Serve the warm churros with the rich chocolate dipping sauce immediately.