Why do chocolate chips stay softer after being baked? 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?
During baking, all of the nice "tempered" crystals that come in the chocolate chips are melted out.  The chocolate loses its temper, if you will.  When the chocolate solidifies again, it does so with different crystals that result in a softer chocolate with a lower melting point.