For the Chocolate Dipping Sauce

• Combine the chocolate chips, cream, and corn syrup in a heavy bottom small saucepan and heat over low heat, stirring occasionally, until the chocolate is fully melted.

• Take off the heat and stir in the vanilla. Let cool while making the churros.

For the Churros

• Combine 1½ cups sugar and the cinnamon in a large mixing bowl.

• Pour the oil into a pot or Dutch oven and heat to 350 degrees over medium heat.
• Assemble ingredients before starting. Break the eggs into a liquid measuring cup or spouted pitcher. Place the water, butter, ¼ cup sugar, and salt in a heavy saucepan over medium-high heat.�
• Bring to a simmer. Add the flour all at once and stir with a wooden spoon until it forms a thick dough. Continue to cook while stirring for about 1 minute.
• Dump the dough into the bowl of an electric mixer, preferably fitted with a paddle attachment. Mix on low speed for a minute to cool the dough slightly.�
• Add the eggs, one at a time, mixing well after each addition. After all the eggs have been added, continue to mix, increasing the speed to medium-high, until the dough is smooth, thick and shiny, about 2 or 3 minutes.
• Put the dough into a pastry bag with a large round or star tip and pipe out 6-inch lengths of dough directly into the hot oil.
• Fry for 2 – 3 minutes per side or until golden brown. Remove with a slotted spoon, let the excess oil drip off.
• then place the churros into the cinnamon sugar mixture. Toss gently to coat.
• Continue until all the dough is cooked. Serve with the chocolate dipping sauce.