These homemade churros might seem intimidating, but they're actually quite simple to make. The key is maintaining the right oil temperature and working quickly when piping the dough. Follow these steps for crispy, tender churros that rival any you'd find at a street fair.

1. Step 1: Mix sugar and cinnamon thoroughly for an even coating.

   Prepare the cinnamon-sugar coating by mixing 1/2 cup granulated sugar with 1 tablespoon ground cinnamon in a shallow dish. Set aside.

2. Step 2: Stir gently to avoid creating air bubbles in the chocolate sauce.

   For the chocolate sauce, place chocolate chips in a heat-safe bowl. Heat heavy cream in a small saucepan until it just begins to simmer (do not boil). Pour hot cream over chocolate chips and let sit for 1 minute, then stir until smooth and glossy. Set aside.

3. Step 3: Make sure butter is completely melted before proceeding.

   In a medium saucepan, combine water, butter, 1 tablespoon sugar, and salt. Bring to a boil over medium-high heat.

4. Step 4: This step creates the choux pastry base for churros.

   Once boiling, remove from heat and immediately add all the flour at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.

5. Step 5: This helps the churros maintain their shape when fried.

   Return the pan to low heat and cook, stirring constantly, for about 1 minute to dry out the dough slightly.

6. Step 6: Cooling prevents the eggs from cooking when added.

   Transfer the dough to a mixing bowl and let cool for 5 minutes.

7. Step 7: The dough will look separated at first but will come together as you beat it.

   Add eggs one at a time, beating well after each addition until fully incorporated. The dough should be smooth and glossy. Stir in vanilla extract.

8. Step 8: The star tip creates the classic ridged churro shape.

   Transfer the dough to a piping bag fitted with a large star tip (1/2-inch opening).

9. Step 9: Use a candy thermometer to monitor oil temperature for consistent results.

   Heat oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C). Line a plate with paper towels.

10. Step 10: Overcrowding will lower the oil temperature and result in soggy churros.

    Carefully pipe 4-inch lengths of dough directly into the hot oil, using scissors to cut the dough from the piping tip. Fry 3-4 churros at a time, avoiding overcrowding.

11. Step 11: Look for an even golden color all around.

    Fry until golden brown, about 2 minutes per side, turning occasionally with tongs.

12. Step 12: The sugar sticks better when the churros are hot.

    Remove churros with a slotted spoon and drain briefly on paper towels, then immediately roll in the cinnamon-sugar mixture while still hot.

13. Step 13: Churros are best enjoyed fresh and warm.

    Serve warm with the chocolate dipping sauce on the side.

For best results, serve churros immediately after coating with cinnamon sugar. If you need to make them ahead, you can reheat uncoated churros in a 350°F oven for 5 minutes, then roll in cinnamon sugar before serving.