These cookies were supposed to be round, but I decided to make them in the form of sticks to make it easier to dip in chocolate sauce. I did chocolate sauce with cocoa-chili powder for taste kick. Recipe adapted from Epicurious.com.
2 sticks (16 Tbs.) unsalted butter, divided
1/4 tsp. salt
1 tsp. plus 1 1/2 cups sugar, divided
1 cup bleached all-purpose flour
5 large eggs
1 1/2 Tbs. cinnamon
For Warm Chocolate Dipping Sauce
2 ounces bittersweet chocolate, broken into pieces
1 cups whole milk
1/8 cup sugar
1/4 tsp. instant espresso (I used cacao-chili powder)
1 tsp. cornstarch
1 tbsp. water
Set oven rack to lower-middle position; heat oven to 400 degrees.
Bring 1 cup water, 1 stick butter, salt and 1 tsp. sugar to a rolling boil. Turn heat to low, add flour and stir with a wooden spoon until mixture forms a soft ball. Off heat, thoroughly stir in one egg at a time. Let dough stand until it can hold its shape, about 5 minutes.
Cover cookie sheet with parchment paper. Drop scant 2 Tbs. dough to form balls. Bake 30 minutes, until golden.
Reduce oven to 200 degrees. Melt remaining butter. Mix remaining sugar and cinnamon in a medium bowl. Dunk puffs in butter, coat in cinnamon sugar and poke an X in puff bottoms with a knife. Return to cookie sheet and set in warm oven until puffs crisp, 45 minutes to 3 hours. Serve with chocolate sauce.
Heat chocolate, milk, sugar and instant espresso in a medium-size saucepan until chocolate melts. Combine cornstarch and water and whisk into hot chocolate; simmer chocolate until it thickens, almost immediately. Pour into a small bowl; serve warm with churros.