Spanish Churros with Chocolate

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1. 1Step 1: In a medium saucepan, combine water, butter, and salt. Bring to a boil and stir until the butter is completely melted. Remove from heat and add the flour. Stir until all the flour is incorporated and forms a smooth dough ball. Add the eggs and stir into the dough. Scoop the dough into a pastry piping bag fitted with a 1M Wilton star tip.
2. 2Step 2: In another medium saucepan, fill with oil to a depth of about 1 1/2 inches. Heat the oil over medium heat. Lay a piece of parchment paper on your work area. Pipe the churros into loops onto the parchment, pressing the ends to seal each loop. When the oil is hot, gently slide a few churros into the oil. Fry until golden brown, about 2–3 minutes, then flip and cook another 2–3 minutes until golden on both sides. Remove and place on a paper towel-lined plate to drain. Repeat with the remaining churros.
3. 3Step 3: When the churros are done, put 1/4 cup sugar in a plastic zip-top bag. Add a handful of churros to the bag and shake or move them around until the sugar fully coats them. Remove the coated churros and repeat with the remaining churros until all are coated.
4. 4Step 4: Make the chocolate sauce just before eating. In a medium saucepan, add the milk (reserving 2 tablespoons) and the chocolate. Cook over low heat until the chocolate is completely melted. Dissolve the cornstarch in the remaining milk. Add to the simmering chocolate milk and stir until the sauce thickens. Pour into cups and serve with the churros. If the sauce cools and begins to clump because of the cornstarch, smooth it again by reheating in the microwave.