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Cinnamon-sugar churros dipped in thick chocolate sauce. This Spanish high calorie snack is crispy, sweet, and exists purely for the joy of eating.
Combine water, unsalted butter, and salt in a small saucepan. Bring to a boil over medium heat, stirring until the butter melts completely.
Reduce heat to low. Add all-purpose flour at once, stirring vigorously for 1–2 minutes until the dough forms and pulls away from the sides.
Remove from heat. Let the dough cool for 5 minutes, then stir in eggs one at a time, mixing thoroughly between each addition until it becomes smooth and glossy.
Transfer the dough to a piping bag fitted with a star tip. Heat vegetable oil in a deep skillet to 375°F, monitoring temperature carefully for optimal crispness.
Pipe churro strips directly into the hot oil. Fry each batch for about 2–3 minutes per side until golden brown, turning occasionally. Drain on paper towels.
While churros are still warm, roll them in a mixture of granulated sugar and ground cinnamon to coat evenly.
Prepare the chocolate sauce: Heat heavy cream in a small saucepan just to a simmer, then pour over chopped semisweet chocolate. Let stand for 2 minutes and stir until smooth.
Serve churros hot with thick chocolate dipping sauce alongside for maximum enjoyment.
