For the Coating:

• ½ cup sugar
• 1 tsp ground cinnamon

For the Chocolate Dipping Sauce:

• ½ cup heavy cream
• 4 oz dark chocolate, chopped
• 1 tbsp sugar (optional, for sweetness)
• ½ tsp vanilla extract

Instructions:

1. Make the Churro Dough:

1. In a medium saucepan, combine water, sugar, salt, and butter. Bring to a boil.
2. Reduce heat to low and add the flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
3. Remove from heat and let cool for 5 minutes.
4. Add the egg and vanilla extract, mixing until smooth. The dough will be sticky.

2. Prepare for Frying:

1. Heat oil in a deep skillet or pot to 375°F (190°C).
2. Transfer the dough to a piping bag fitted with a star tip.

3. Fry the Churros:

1. Pipe 4-5 inch strips of dough into the hot oil, using scissors to cut the ends.
2. Fry in batches until golden brown, about 2-3 minutes per side.
3. Remove and drain on paper towels.

4. Coat the Churros:

1. Mix sugar and cinnamon in a shallow dish.
2. Roll the warm churros in the cinnamon sugar mixture.

5. Make the Chocolate Sauce:

1. In a small saucepan, heat heavy cream until it just begins to simmer.
2. Remove from heat and pour over the chopped chocolate. Let sit for 2 minutes, then stir until smooth. Add sugar and vanilla if desired.

6. Serve:
Serve the churros warm with the chocolate dipping sauce on the side.