In a large bowl, sift together all-purpose flour and baking powder. Keep aside.
In another bowl, take unsalted butter at room temperature. Add in the powdered sugar. Whisk with a hand mixer until light and fluffy. Add in the vanilla essence.
Gently fold in the flour mixture in batches until the dough begins to come together.
Transfer to a flat surface. Divide the dough into two equal portions. Add cocoa powder to one of the portions and mix it well.
Now roll out the dough into logs of equal size. Place them side by side. Overlap and twist them alternatively to form a log. Shape it into a square log. Wrap in cling film and freeze for about 15 minutes until firm.
Unwrap the firm dough. Cut it into pieces of 1/4” thickness.
In the meantime, preheat the oven at 180° C.
Line a baking tray with parchment paper or grease it well. Arrange the cookies. Bake at 180°C for 8-10 minutes or until the edges are lightly browned.
Allow them to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely.
The Eggless Choco Marble Cookies are ready to serve. Enjoy with a hot cup of tea or coffee.