Churros con Chocolate with Thick Dipping Chocolate

Why You’ll Love This Recipe

• Crisp, ridged churros with a tender center and sparkling sugar coating.
• Thick Spanish-style hot chocolate that doubles as a sippable sauce.
• Egg-free dough made from everyday pantry staples.
• Clear, step-by-step directions made for home kitchens.

Grocery List

• Produce: None required (optional: orange for zest)
• Dairy: Whole milk (or part milk and cream), optional heavy cream
• Pantry: All-purpose flour, granulated sugar, ground cinnamon, neutral frying oil, dark chocolate (60–70%), unsweetened cocoa powder, cornstarch, vanilla extract, fine sea salt

Full Ingredients

For the Churros

• 1 1/4 cups (300 ml) water
• 2 tablespoons neutral oil (canola, sunflower, or grapeseed)
• 1/2 teaspoon fine sea salt
• 1 1/4 cups (155 g) all-purpose flour
• Neutral oil for frying (1.5 to 2 quarts / 1.4 to 1.9 liters), enough for 2 inches depth

For the Sugar Coating

• 1/2 cup (100 g) granulated sugar
• 1 teaspoon ground cinnamon (optional; classic Spanish churros use plain sugar)
• Pinch of fine sea salt

For the Thick Hot Chocolate (Chocolate a la Taza)

• 3 cups (720 ml) whole milk (or 2 1/2 cups milk + 1/2 cup heavy cream)
• 2 tablespoons (16 g) cornstarch
• 2 tablespoons (12 g) unsweetened cocoa powder
• 3 tablespoons (38 g) granulated sugar, to taste
• 6 ounces (170 g) dark chocolate, 60–70%, finely chopped
• 1/2 teaspoon pure vanilla extract
• Pinch fine sea salt

Step-by-Step Instructions

Step 1: Set up and heat the oil

Pour 1.5 to 2 inches of neutral oil into a heavy-bottomed pot (4–6 quarts). Clip on a deep-fry thermometer and heat over medium until the oil reaches 375°F (190°C). Line a sheet pan with a wire rack or paper towels. If you want to keep batches warm, preheat the oven to 250°F (120°C).

Step 2: Mix the sugar coating and prep the piping bag

In a shallow dish, combine the granulated sugar, cinnamon (if using), and a pinch of salt; set aside. Fit a sturdy piping bag with a large open star tip (about 1/2 inch / 12–14 mm). A heavy-duty or cloth bag is ideal because the dough is warm and thick.

Step 3: Cook the dough

In a medium saucepan, bring the water, 2 tablespoons oil, and salt to a rolling boil. Remove from the heat and immediately add all the flour at once. Stir vigorously with a wooden spoon until no dry spots remain and the mixture comes together in a smooth, thick paste, 30–60 seconds. Return the pan to low heat and stir for another 30 seconds to slightly dry the dough. Let it cool 2–3 minutes until warm but not scorching hot to the touch.

Step 4: Load the piping bag

Scrape the warm dough into the prepared piping bag. If it feels too stiff to pipe, knead the bag gently to warm it, or mix in 1–2 teaspoons hot water until pipeable. Keep the bag tip covered with plastic wrap if the oil isn’t ready to prevent the dough from drying out.

Step 5: Pipe and fry the churros

When the oil is at 375°F (190°C), carefully pipe 6-inch (15 cm) lengths of dough directly into the oil, cutting each length with kitchen scissors. Fry 5–7 churros at a time, turning once, until deep golden and crisp, 2–3 minutes total. Keep the oil between 360–375°F (182–190°C), adjusting the heat as needed. Transfer fried churros to the rack for 30 seconds, then roll while still warm in the sugar mixture. Repeat with remaining dough.

Step 6: Make the thick hot chocolate

While the oil heats or between batches, whisk the cornstarch into 1/2 cup (120 ml) of the cold milk until smooth. In a saucepan, whisk the remaining 2 1/2 cups (600 ml) milk with cocoa powder and sugar. Heat over medium, whisking, until steaming. Stir in the cornstarch slurry and cook, whisking constantly, until gently bubbling and thickened, 2–3 minutes. Remove from the heat and whisk in the chopped chocolate, vanilla, and a pinch of salt until glossy and smooth. If too thick, whisk in a splash of milk; if too thin, simmer 1–2 minutes longer. Keep warm on low.

Step 7: Serve

Pour the hot chocolate into small cups for sipping and dipping. Serve the churros immediately while crisp, with extra sugar on the side. The chocolate will thicken further as it cools—perfect for dunking.

Pro Tips

• Use a large open star tip (about 1/2 inch) for pronounced ridges and extra crunch.
• Oil temperature is everything: too cool and churros absorb oil; too hot and they brown before the centers set. Aim for 360–375°F (182–190°C).
• Pipe close to the oil surface to prevent splashing, and snip with scissors for clean ends.
• Roll in sugar within a minute of frying so the crystals adhere beautifully.
• For ultra-crisp texture, swap 2 tablespoons of the flour for rice flour.

Variations

• Classic Spanish: Skip the cinnamon in the sugar and serve with extra-thick chocolate a la taza.
• Spiced Mexican-style: Add 1 teaspoon ground cinnamon to the sugar and a pinch of cayenne and cinnamon to the hot chocolate.
• Filled churros: Once cooled slightly, inject dulce de leche or chocolate-hazelnut spread with a long pastry tip.

Storage & Make-Ahead

Churros are best within 15 minutes of frying. To hold for a short time, keep them on a rack in a 250°F (120°C) oven for up to 30 minutes. Recrisp leftovers at 375°F (190°C) for 5–7 minutes. For make-ahead, pipe raw churro lengths onto a parchment-lined sheet and freeze solid; store in a freezer bag up to 1 month and fry straight from frozen, adding 1–2 minutes to the cook time. The hot chocolate can be made up to 2 days in advance; rewarm gently, whisking, and thin with milk if it becomes too thick.

Nutrition (per serving)

Approximate for 1 serving (about 3–4 churros plus 1/2 cup chocolate): 500 calories; 25 g fat; 63 g carbohydrates; 10 g protein; 230 mg sodium; 4 g fiber; 32 g sugars. Actual values vary with frying oil absorption and coating sugar used.