Is there a way to keep chocolate chips from melting in chocolate-chip waffles? My memory might be playing tricks on me, but I swear I've had chocolate chip waffles (or maybe pancakes) where the chocolate chips were still somewhat hard - in other words, not completely melted.   Every time I try, even if waiting for the batter to start cooking before adding the chips, they always seem to melt completely.  Waiting for the chips to harden would also mean the waffles get cold.  Any solution?
You can use the tips Jay gave you, or you could try to put in modelling chocolate 'chips' instead of chocolate chips. Modelling chocolate is a paste, so those chips won't be hard, but I've heard it doesn't melt, so it wouldn't be as soft as melted real chocolate chips. Since it's just (light corn) syrup and chocolate, I guess the flavour would be fine in waffles.