Spanish Churros with Chocolate Dipping Sauce

In a medium saucepan, combine 1 cup water, 2 tablespoons granulated sugar, salt, and butter. Bring to a rolling boil over medium-high heat.

Remove the saucepan from heat and immediately add the flour, stirring vigorously with a wooden spoon until a smooth ball of dough forms. Return to low heat and cook for 1-2 minutes, stirring constantly, to dry out the dough slightly.

Transfer the dough to a large bowl. Add the eggs one at a time, beating well after each addition until fully incorporated and the dough is smooth and glossy. This can be done with a stand mixer or by hand.

Heat the vegetable oil in a large, deep pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). While the oil heats, combine 1/2 cup granulated sugar and cinnamon in a shallow dish for the coating.

Spoon the churro dough into a piping bag fitted with a large star tip. Carefully pipe 4-6 inch strips of dough directly into the hot oil, cutting the dough with kitchen shears. Fry 3-4 churros at a time for 2-3 minutes per side, or until golden brown and cooked through.

Remove the fried churros with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Immediately roll the warm churros in the cinnamon sugar mixture to coat evenly.

For the chocolate sauce, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and add the chopped dark chocolate. Let stand for 2 minutes, then whisk until smooth and glossy.

Serve the warm churros immediately with the chocolate dipping sauce.