Prepare Choux Dough (Churro Dough): In a medium pan over medium-high heat, add the water, butter, sugar, vanilla & salt. Bring to a small rolling boil, stirring occasionally.

As soon as the butter is melted & it starts to boil, turn heat to low & add the flour & sourdough discard. Immediately stir w/ a wooden spoon for 1-2 mins, until fully incorporated & dough is a thick, smooth paste.

Remove & scrape dough into a bowl or bowl of a stand mixer. Cool for 5-10 mins (enough so the eggs won't cook when added).

Cinnamon Sugar: Mix together the sugar & cinnamon in a bowl. Set aside.

Using an electric hand mixer (or a spatula) or a stand mixer w/ paddle attachment, beat 1 egg into dough at a time until fully incorporated. After the 2nd egg, the dough should be smooth, glossy & sticky.

Transfer dough to a piping bag fitted w/ a large star tip.

Fill a large pot w/ oil, filling to ~2". Heat to 350F-370F.

Line a wire rack w/ paper towels.

Cut small pieces of parchment paper. Pipe 3-4" churros onto each piece.

Once oil is hot, place 5-6 churros slowly into the oil. After 30 secs, pull paper away from churros w/ tongs.

Fry churros for ~3-5 mins (~2 mins per side), until golden.

W/ a slotted spoon, carefully remove churros from the oil & set on the paper towels. Then, quickly toss the churros in the cinnamon sugar mixture.

Choc Sauce: Add choc chips, heavy cream & milk to a pot over medium heat. Stir until chocolate is melted & mixture is smooth.

Serve churros w/ chocolate sauce.