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Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking. Measure out all your ingredients to streamline the process.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2-3 minutes).
Beat in the egg and vanilla extract, mixing until fully incorporated.
Gradually add the dry ingredients to the wet ingredients in 2-3 additions. Mix on low speed until just combined.
Gently fold in the semi-sweet chocolate chips.
Add the mini marshmallows and dollops of marshmallow fluff (if using) into the dough. Use a spatula to fold them in.
Using a cookie scoop or tablespoon, scoop the dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 8-10 minutes.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.