In a medium saucepan, combine water, sugar, salt, and vegetable oil. Bring to a boil over medium heat.

Once boiling, remove from heat and stir in the flour and ground cinnamon until well combined. The dough should form a ball and pull away from the sides of the pan.

Transfer the churro dough to a piping bag fitted with a star-shaped tip.

Heat vegetable oil in a deep skillet or pot over medium heat. The oil should reach about 350°F (175°C).

Squeeze the dough into long strips (about 6 inches) directly into the hot oil. Fry in batches, being careful not to overcrowd the pan.

Fry until golden brown, about 2-3 minutes per side. Use tongs to turn them as needed.

Remove the churros from the oil and drain on paper towels.

In a shallow bowl, combine granulated sugar with 1 teaspoon of ground cinnamon. Roll the hot churros in the cinnamon sugar mixture until fully coated.

In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chocolate chips, stirring until melted and smooth.

Stir in vanilla extract and a pinch of salt.

Serve the churros warm with the chocolate sauce for dipping. Enjoy!