Heat 2 cups water, butter, 2 tablespoons sugar, vanilla and salt in a deep sauce pot over medium-high heat until the butter is melted, about 3 to 4 minutes.

Remove the pot from the heat and add the flour.

Use a wooden spoon to mix the flour into the wet ingredients until it forms a dough ball. You want everything mixed together well.

Let the dough cool to room temperature, about 5 to 10 minutes.

Use an electric mixer to combine the dough with the eggs.

Transfer the dough (in batches) to a pastry bag fitted with a large star tip.

Pipe the dough onto parchment lined baking sheets.

Chill until you are ready to fry.

Mix together ½ cup sugar with ground cinnamon in a bowl. Transfer this mixture to a sugar shaker.

Heat heavy cream with chocolate chips in a bowl in the microwave, cooking 1 minute at a time.

Stir in between cooking, until all the chocolate is melted.

Heat the oil in a fryer or deep pot to 375°. Remember to make sure that the oil only comes one third up the side of the pot. The oil will bubble up when you add the churros. Cut the piped dough into 4 to 6-inch long pieces. (Basically, churros can be as long as you like as long as they fit into your fryer).

Place the dough into the hot oil.

Use a slotted spoon to gently move the churros in the oil. Cook until just golden brown.

Transfer the churros to a paper towel lined baking sheet.

Generously sprinkle the hot churros with cinnamon sugar.

Serve with hot chocolate for dipping.