Easy Homemade Churros

In a large saucepan over medium heat, bring butter, 2 tablespoons sugar, and 1 cup water to a boil, then stir in vanilla. Remove from heat and add flour and salt. Stir with a wooden spoon until thickened, about 30 seconds. Let cool 10 minutes.

Meanwhile, on a rimmed baking sheet or large plate, mix cinnamon and remaining 1 cup sugar.

Using a handheld mixer on medium speed, add eggs one at a time, beating to blend after each addition. Transfer mixture to a piping bag fitted with a large open star tip.

Into a large pot fitted with a deep-fry thermometer, pour oil to come halfway up sides. Heat over medium-high heat until thermometer registers 375°. Holding piping bag a few inches above oil, carefully pipe churros into 6"-long ropes. Using kitchen scissors, cut off dough from piping bag.

Working in batches, fry churros, turning as needed, until golden brown, 4 to 5 minutes; make sure oil registers 375° between batches. Using a slotted spoon or tongs, immediately roll churros in cinnamon sugar, then transfer to a wire rack.

Place chocolate chips in a medium heatproof bowl. In a small saucepan over medium heat, bring cream to a simmer. Pour hot cream over chips and let sit 2 minutes. Add cinnamon and salt and whisk until combined and smooth.

Arrange churros on a platter. Serve with dipping sauce alongside.