In a medium saucepan over medium heat, combine the water, unsalted butter, and salt. Bring it to a gentle boil.

Once boiling, reduce the heat and quickly stir in the all-purpose flour until a dough forms. Continue to stir for about 1-2 minutes to slightly cook the dough.

Remove the dough from heat and allow it to cool for a minute. Stir in the sourdough starter and vanilla extract until fully combined.

In a large pot, heat the oil over medium-high heat. Test if it’s ready by dropping a small piece of dough; if it sizzles, it’s ready!

Transfer the dough to a piping bag fitted with a star-shaped tip. Carefully pipe strips into the hot oil, cutting them to your desired length. Fry until golden brown, about 2-3 minutes on each side.

As the churros finish frying, mix the granulated sugar with cinnamon in a bowl. Remove churros from the oil, let them drain, then toss in the sugar mixture while they’re still warm.

In a small saucepan, heat the heavy cream until just simmering. Remove from heat, add chocolate chips, and let it sit for a minute. Stir until smooth and glossy.

Arrange churros on a plate with the warm chocolate dip on the side. Enjoy!