1. Combine water, butter, sugar, and salt in a large saucepan and bring to a rolling boil, ensuring all ingredients dissolve and integrate fully.
2. Remove the mixture from heat and swiftly stir in the all-purpose flour to create a thick paste. Place it back on low heat for a few seconds to achieve the proper consistency.
3. Allow the dough to cool for about 10 minutes to prevent the eggs from cooking prematurely when added.
4. Gradually beat in the eggs, one at a time, using a hand or stand mixer. Continue mixing until the dough becomes smooth and glossy.
5. Transfer the dough into a piping bag fitted with a large star tip to achieve the classic churro texture.
6. Heat oil in a deep pan to 350-375°F (175-190°C), monitoring the temperature with a thermometer for precision.
7. Pipe the dough directly over the hot oil, cutting six-inch strips with scissors as they drop into the pan.
8. Fry the churros for 4-5 minutes until golden brown, turning them occasionally to ensure even cooking.
9. Remove the churros from the oil and drain them on paper towels to remove excess grease.
10. Roll the warm churros in a mixture of cinnamon and sugar to coat them evenly.
11. For extra indulgence, prepare a chocolate dipping sauce by melting chocolate chips with heavy cream over low heat or in a double boiler. Add a pinch of cinnamon and salt, and whisk until smooth.
12. Serve the churros warm, accompanied by your preferred dipping sauce, and enjoy!