Prepare the plain cookie dough.

Sieve flour, salt, and baking powder together in a bowl.

Mix well and keep aside.

In a separate mixing bowl, add butter (at room temperature), sugar, milk, and vanilla extract.

Whisk together to form a creamy structure.

Add the flour mixture and mix well to form a smooth dough.

Add 2-3 teaspoons of extra milk if needed.

Wrap in a plastic wrap and chill in the fridge for 30 minutes.

Repeat the procedure for the chocolate cookie dough, adding cocoa powder while sieving flour, salt, and baking powder.

After 30 minutes, take out the dough.

Roll the plain cookie dough with a chapati roller on butter paper to 1/4 inch thickness.

Keep it aside.

Roll the chocolate cookie dough and transfer it over the top of the plain cookie dough rolled sheet.

Starting at the end nearest you, begin rolling up the dough into a tight roll.

Wrap and chill in the freezer for 30 minutes.

Meanwhile, preheat oven to 180 degrees Celsius for 10 minutes.

Take out the tightly rolled dough from the fridge, thaw for 1-2 minutes.

Cut into 1/2-inch thick choco swirl cookies.

Carefully place the choco pinwheel cookies on a baking tray lined with butter paper.

Bake for 15-20 minutes or until the edges turn golden brown.

Switch off the oven and allow the cookies to cool on the tray for a few minutes.

Cool them completely on a wire rack.

Store in an airtight container until serving.