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Crispy Churros Recipe with Easy Chocolate Dipping Sauce

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These crispy churros are golden, crunchy on the outside, and pillowy-soft inside, rolled in cinnamon sugar and served with a decadent, silky chocolate dipping sauce. Perfect for parties, family gatherings, or a cozy night in, this recipe is easy to make and always a crowd-pleaser.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1 cup water
  • 4 tablespoons unsalted butter, cut into cubes
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • Vegetable oil (for frying; enough to fill pot 2–3 inches deep)
  • 1/2 cup granulated sugar (for coating)
  • 2 teaspoons ground cinnamon
  • 3/4 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. In a shallow bowl, mix together 1/2 cup granulated sugar and 2 teaspoons ground cinnamon. Set aside for rolling the churros.
  2. In a medium saucepan, combine 1 cup water, 4 tablespoons unsalted butter, 2 tablespoons granulated sugar, and 1/4 teaspoon salt. Bring to a gentle boil over medium heat, stirring occasionally, until the butter melts completely (about 2–3 minutes).
  3. Remove the pan from heat. Immediately add 1 cup all-purpose flour and 2 tablespoons cornstarch. Stir quickly with a wooden spoon until a thick dough forms and pulls away from the sides, about 1 minute.
  4. Transfer the dough to a large mixing bowl. Let it cool for 5 minutes until warm, not hot.
  5. Add 2 large eggs, one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract until the dough is smooth.
  6. Spoon the dough into a piping bag fitted with a large star tip (or use a zip-top bag with a 1/2-inch opening).
  7. Pour vegetable oil into a heavy-bottomed pot or Dutch oven to a depth of 2–3 inches. Heat to 350°F over medium-high heat.
  8. Carefully pipe 4–6 inch strips of dough directly into the hot oil, using scissors or a knife to cut the dough at the tip. Fry in batches for even browning.
  9. Fry churros for 2–3 minutes per side, turning with tongs until deep golden brown and crispy.
  10. Remove churros with a slotted spoon and drain on a paper towel-lined sheet pan for 30 seconds. While still warm, roll churros in the cinnamon sugar until fully coated.
  11. For the chocolate sauce: In a small saucepan, heat 1/2 cup heavy cream until just simmering (do not boil). Remove from heat, add 3/4 cup semi-sweet chocolate chips and 1 tablespoon unsalted butter. Let sit for 1 minute, then whisk until smooth. Stir in 1/2 teaspoon vanilla extract and a pinch of salt.
  12. Serve churros warm with chocolate dipping sauce.

Notes

For gluten-free churros, use a measure-for-measure gluten-free flour blend. For vegan churros, substitute plant-based butter, coconut cream, and an egg replacer. Keep oil at 350°F for best results. Roll churros in cinnamon sugar while warm for best coating. Chocolate sauce can be made with dark chocolate for a richer flavor. Churros are best served fresh but can be reheated in the oven.

Nutrition

Keywords: churros, chocolate sauce, Mexican dessert, cinnamon sugar, fried dough, party dessert, easy churros, homemade churros, crispy churros, dipping sauce

Find it online: https://prismtaste.com/crispy-churros-recipe-with-easy-chocolate-dipping-sauce/