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Line an 8-by-8-inch baking pan with parchment paper or buttered aluminum foil, leaving a 1-inch overhang for easy lifting.
Combine butter and sugars in a large bowl or the bowl of a stand mixer. Beat on medium speed until light and fluffy, 2 to 3 minutes.
Mix in vanilla, salt, and half-and-half or cream. Add flour and mix until incorporated.
To prepare the fudge base, combine brown sugar, butter, salt, and half-and-half in a saucepan. Stir over medium-low heat until butter is melted and brown sugar is dissolved. Remove from heat. Slowly stir in powdered sugar, 1 cup at a time, until mixture is smooth and sugar is incorporated. Stir in vanilla. At this point, the mixture should have cooled to room temperature; if not, continue stirring until it’s no longer warm to the touch.
Add cookie dough and crème fraîche or sour cream (if using) and stir to incorporate. Fold in chocolate chips.
Spread fudge into the prepared pan. Chill until set, at least 3 hours. Cut into squares and serve. Fudge will keep, tightly covered in the refrigerator for up to 1 week, or frozen, double wrapped in plastic and bagged, for up to 3 months.