I could be wrong, but I have the feeling that after baking chocolate chip cookies, the chocolate chips are still melted; or at least a lot softer than before you bake the cookies.
It's logical that the chips melt, when they are in the oven, and even half an hour later. But why are they still softer the day after? What's the explanation behind this? It's as if the melting point has lowered.
Or am I imagining things?