Ingredients:

  • 1 cup water
  • 1/2 cup unsalted butter, cubed
  • 2 tbsp granulated sugar
  • 1/4 tsp salt
  • 1 cup all-purpose flour
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1 liter vegetable oil for frying
  • 1/2 cup granulated sugar (for coating)
  • 1 tbsp ground cinnamon
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream

Instructions:

  1. In a saucepan, combine water, butter, 2 tablespoons of sugar, and salt over medium-high heat. Once boiling, add flour all at once and stir vigorously until a cohesive dough ball forms and a film appears on the bottom of the pan.
  2. Remove from heat and let cool for 5 minutes. Add the egg and vanilla extract, beating the mixture until it becomes a smooth, glossy, and thick paste.
  3. Heat 2 inches of oil in a heavy-bottomed pot to 375°F. Transfer the dough to a piping bag with a star tip.
  4. Pipe 4-6 inch strips of dough into the hot oil, snipping the ends with shears. Fry for 2-3 minutes per side until deep golden brown.
  5. Immediately toss the hot churros in a mixture of 1/2 cup sugar and cinnamon to coat.
  6. For the ganache, heat heavy cream until simmering, then pour over chocolate chips. Let sit for 2 minutes before stirring into a smooth sauce for dipping.