In a medium saucepan, combine water, unsalted butter, granulated sugar, and salt. Bring to a boil over medium heat. Remove from heat and quickly stir in all-purpose flour until a dough forms.

Allow the dough to cool for 5 minutes, then beat in eggs one at a time until smooth. Add vanilla extract.

In a deep skillet, heat vegetable oil to 375°F (190°C). Use a thermometer for accuracy.

Fill a pastry bag with churro dough. Pipe 4 to 6-inch strips into the hot oil. Fry until golden brown, turning occasionally.

Using a slotted spoon, remove churros from oil and drain on paper towels. Roll in a mixture of sugar and ground cinnamon while warm.

In a small saucepan, heat heavy cream until simmering. Stir in chocolate chips until melted and smooth.

Serve churros warm with the chocolate sauce for dipping.