n a medium saucepan, combine water, sugar, and salt. Bring to a boil, then remove from heat and stir in flour until smooth dough forms.

Let the dough cool slightly, then mix in eggs and vanilla extract until fully combined.

In a deep skillet, heat vegetable oil over medium-high heat.

Transfer dough to a piping bag fitted with a star tip. Pipe 4-inch strips into the hot oil, cutting them with scissors. Fry for 2-3 minutes per side until golden brown. Remove and drain on paper towels.

Mix sugar and cinnamon in a bowl, then roll the churros in the mixture while they’re still warm.

In a small saucepan, heat heavy cream over low heat. Add chocolate chips and stir until melted and smooth.

Serve churros warm with the chocolate sauce on the side.