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Homemade Churros with Chocolate Dipping Sauce

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1 Cup Water
1/2 Tsp Salt
1 1/2 Tbsp Sugar
2 Tbsp Vegetable Oil
1 Cup Flour
1 Cup Sugar
2 Tsp Ground Cinnamon
Oil, for frying
  1. In a small saucepan, whisk together the water, salt, 1 ½ Tbsp sugar, and oil. Bring to a boil then remove from the heat.
  2. Slowly add the flour while continuing to stir until the dough forms a ball. Remove the dough to a plate or bowl and let cool for 5-10 minutes.
  3. Heat about 2-inches of oil in a deep pan or skillet.
  4. While the oil is heating, create your assembly line. Line a plate with paper towels to drain excess oil from the churros. Combine the cinnamon and 1 cup sugar in a shallow dish. Set another plate at the end to use for the complete churros.
  5. Add the dough to a pastry bag that is fitted with a large star tip (Wilton 1M). Cut off the corner.
  6. Pipe the dough into the oil, about 6-inches long, and cut off the end using scissors. Let the dough fry for about 30-45 seconds, or until golden brown. Use tongs or a slotted spoon to remove the churros from the oil and plate on the paper towel lined plate.
  7. Transfer 2-3 churros to the cinnamon-sugar mixture and toss to coat. Remove to a plate. Continue until all churros have been coated in the mixture.
  8. Make the chocolate dipping sauce (ingredients below). Add the heavy cream to a microwave safe bowl and microwave for 60 seconds.
  9. Add the vanilla and stir to combine.
  10. Add the chocolate chips and stir to melt. The warm cream will help melt the chocolate chips. Stir until everything is combined and you have a thick chocolate sauce.
  11. Serve warm with the churros.
Chocolate Dipping Sauce
1/2 Cup Heavy Whipping Cream
1/2 Tsp Vanilla Extract
1 Cup Milk Chocolate Chips, or dark chocolate chips
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