Step 1

Pour 1 inch of vegetable oil into large high-sided skillet. Bring oil to 350°F. over medium heat and maintain, using candy thermometer to ensure temperature accuracy.

Step 2

Meanwhile, mix together sugar and cinnamon in shallow medium-sized bowl; set aside.

Step 3

Place butter spread, water, milk, and salt into small saucepan. Cook over medium heat until mixture comes to a simmer.

Step 4

Remove pan from heat. Add flour all at once, stirring vigorously until fully incorporated. (Dough should be very thick and form a ball in pan.)

Step 5

Transfer dough to large mixing bowl. Beat on low speed about 30 seconds until slightly cooled. Increase speed to medium. Add eggs, one at a time, beating well after each addition.

Step 6

Spoon dough into pastry bag fitted with star tip (1M size). Pipe strips of dough, approximately 6 inches long, directly into hot oil. Use kitchen shears dipped in flour to cut dough from pastry bag. Pipe only a few churros at a time to avoid overcrowing pan and reducing oil temperature.

Step 7

Fry churros, turning once, about 5 minutes or until golden brown on all sides. Transfer churros to paper towel-lined tray. Roll in cinnamon sugar mixture and set aside.

Step 8

Repeat process until all dough is used, adjusting heat as needed to maintain oil at 350°F.

Step 9

Place chocolate chips into small bowl. Heat 1/2 cup whipping cream in small saucepan over medium-low heat until bubbles form around edge and cream is steaming. Do not boil. Pour hot cream over chocolate chips; let stand 30 seconds. Gently stir until chocolate is melted and mixture is smooth. Serve with churros.