Step 1: Prepare the Cinnamon Sugar and Chocolate Sauce. In a shallow dish, combine 1/2 cup granulated sugar and 1 teaspoon cinnamon. Set aside. For the chocolate sauce, combine chocolate chips and heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring until smooth. Stir in vanilla extract. Keep warm or reheat gently before serving.
Step 2: Make the Churro Dough. In a medium saucepan, combine 1 cup water, 1/4 cup butter, 1 tablespoon granulated sugar, and 1/4 teaspoon salt. Bring the mixture to a rolling boil over medium-high heat, stirring until the butter is melted and sugar is dissolved.
Step 3: Add the Flour. Remove the saucepan from heat. Add 1 cup all-purpose flour all at once. Stir vigorously with a wooden spoon or heat-proof spatula until the mixture forms a ball and pulls away cleanly from the sides of the pan. This is your choux pastry base.
Step 4: Incorporate the Egg. Transfer the dough to a medium bowl. Let it cool for 5 minutes. Add the large egg and beat with a wooden spoon or an electric mixer on low speed until fully incorporated and the dough is smooth and sticky. The dough will look lumpy at first, but keep mixing; it will come together.
Step 5: Heat the Frying Oil. Pour 4-6 cups of vegetable oil into a large heavy-bottomed pot or Dutch oven, ensuring it’s at least 3 inches deep. Heat the oil over medium-high heat to 350°F (175°C). Use a candy thermometer to monitor the temperature; maintaining a consistent heat is key for a perfect churros recipe.
Step 6: Pipe the Churros. Transfer the dough to a piping bag fitted with a large star tip (like Ateco 826 or 827). Carefully pipe 4-6 inch strips of dough directly into the hot oil. Use kitchen shears to snip off the dough at the desired length. Do not overcrowd the pot; fry in batches.
Step 7: Fry the Churros. Fry the churros for 2-3 minutes per side, or until golden brown and cooked through. Use tongs to flip them gently to ensure even browning. The churros will puff up slightly and become wonderfully crisp.
Step 8: Coat and Serve. Carefully remove the fried churros from the oil with tongs and transfer them to the plate lined with paper towels to drain excess oil for about 30 seconds. While still warm, toss them immediately in the cinnamon sugar mixture until evenly coated. Serve warm with the prepared chocolate dipping sauce. Enjoy this delightful churros recipe fresh!