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Sweetie commented to me the other day that the chocolate chips in her brownie mix didn't melt when baked.  I have a very vague recollection of reading somewhere (King Arthur catalogue?) that chocolate chips are made so that they don't melt, that they retain their shape in cookies, etc.  Is this correct (can't find the info in any of the KA catalogues I have here)?  I was thinking that it might just have been the chips in the particular mix she used.  Is it true for all chocolate chips, or just some chips?  What about white chocolate chips, butterscotch chips, and other flavors?  Thanks!

Sweetie commented to me the other day that the chocolate chips in her brownie mix didn't melt when baked.  I have a very vague recollection of reading somewhere (King Arthur catalogue?) that chocolate chips are made so that they don't melt, that they retain their shape in cookies, etc.  Is this correct (can't find the info in any of the KA catalogues I have here)?  Is it true for all chocolate chips, or just some chips?  What about white chocolate chips, butterscotch chips, and other flavors?  Thanks!