• Pull out and measure all of the ingredients.
  
• Prepare the first rimmed baking sheet with parchment paper and cooking spray. Set aside.
• Add butter to a saucepan over medium-high heat.
  
• Next, add water, sugar, vanilla, and salt. Stir until blended.
  
• Bring to a boil.
  
• Remove from heat and add the flour.
  
• Stir with a spatula until blended.
  
• Make sure there are no flour streaks left in the dough.
  
• Transfer dough to a bowl of stand mixer with paddle attachment. Blend on low speed until dough cools; about a minute or two only.
  
• Increase speed to medium and add eggs. Beat until incorporated; another minute or two.
  
• Transfer warm dough to a piping bag fitted with ⅝-inch closed star pastry tip. Pipe 18 (6-inch) lengths of dough onto prepared sheet, using scissors to snip dough at tip. Refrigerate, uncovered, for at least 15 minutes or up to 1 hour.
  

READY TO MAKE CHURROS

• Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack and place second rimmed baking sheet in oven. Line a large plate with triple layers of paper towel.
• Add oil to Dutch oven, heavy-bottomed saucepan or deep fryer until it measures about 1-½ inches deep. Set heat to medium-high or 375 degrees.
• Carefully drop 6 churros into hot oil at a time. Fry until dark golden-brown on all sides, turning or rolling regularly; approximately 6 minutes. Adjust temperature to maintain oil heat; between 350 and 375 degrees. Transfer churros to the paper towel–lined plate for 30 seconds to drain off excess oil. Then transfer to wire rack in oven. Return oil to 375 degrees and cook remaining dough in batches until done.

Chocolate Sauce

• Microwave cream, chocolate chips, and salt in a bowl at 50 percent power, stirring occasionally, until melted; about 2 minutes.
  
• Add vanilla and stir until smooth.
  

Caramel Sauce

• Pull out measure ingredients.
  
• In a large heavy-bottomed saucepan, over medium-high heat, bring sugar, water, and corn syrup to a boil. Cook, without stirring until mixture is straw-colored; 6 to 8 minutes. Reduce heat to low and continue cooking, swirling saucepan occasionally, until mixture is amber-colored and registers between 360 and 370 degrees; 2 to 5 minutes longer.
  
• Take saucepan off the heat and quickly, but carefully stir in cream, vanilla, and salt (mixture will bubble and steam).
  
• Continue to stir until sauce is smooth. (Sauce can be refrigerated for up to 2 weeks. Reheat in microwave, stirring frequently, until warm and smooth.)
  

Cinnamon Sugar Coating

• Combine sugar and cinnamon in a shallow dish.
  
• Roll warm churros in cinnamon sugar, tapping gently to remove excess.
  
• Transfer churros to a platter and serve warm with chocolate and/or caramel sauce.