Churros Con Chocolate

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1. 1Step 1: In a mixing bowl, whisk together the flour and baking powder.
2. 2Step 2: In a medium saucepan over medium-high heat, add the water, extra-virgin olive oil, and salt. Bring to a boil.
3. 3Step 3: Take the pan off the heat and add the flour mixture to the wet ingredients all at once. Stir with a wooden spoon until the dough comes together into a rough ball, about 1 minute. The dough is very thick, so you’ll use some muscle to stir aggressively. The dough should be very thick, similar to a bread dough.
4. 4Step 4: When the dough is cool enough to handle but still warm, transfer it into a churrera or cookie press fitted with a large star tip. Pipe the dough into 8 to 9-inch strips onto a silicone baking mat or a piece of parchment.
5. 5Step 5: You can leave the churros straight, or make loops. To make loops, pick up one end to fold each strip into a teardrop shape, roughly 4-inches tall by 2-inches wide. Press the two ends together to seal. You should get about 16 churros. Cover the churros with plastic wrap or a damp clean towel to prevent them from drying out.
6. 6Step 6: Dissolve the cornstarch in 2 tablespoons of the cold milk in a small bowl. In a medium saucepan over medium-high heat, bring the remaining milk and spices (if using) to a boil. Stir occasionally with a wooden spoon to prevent the milk from scorching.
7. 7Step 7: Reduce the heat to low, then add the reserved cornstarch mixture. Cook for 2-3 minutes, stirring constantly, until thickened slightly. Add the chocolate and continue stirring until the chocolate has melted completely. Keep the chocolate warm on the lowest burner setting while you fry the churros.
8. 8Step 8: Fill a Dutch oven or heavy-bottomed saucepan with 2-inches of frying oil. Heat the oil to 425°F over medium heat. Use a deep-fry thermometer or check periodically with an instant-read thermometer to monitor the temperature.
9. 9Step 9: Line a plate with a couple of layers of paper towels. Set near your stove, along with a spider or a slotted heat-proof spoon.
10. 10Step 10: Use your hand to gently pick up a shaped churro from the parchment paper and carefully lower it in the hot oil. Add the churros in this way, 3 or 4 at a time. Fry until golden brown on the edges, about 1 minute per side. Use the spider to scoop out the churros and place them on the paper towels to drain. Sprinkle the churros generously with granulated sugar while they’re still warm and set aside to cool slightly.
11. 11Step 11: Give the hot chocolate a good stir and pour it into cups. Serve the churros hot with cups of hot chocolate on the side for dipping.