What I understand is that the chocolate chips have stabilizers to help them keep their shape. They can be melted, though, because they are an ingredient in the brownies I make, and they are melted in the recipe. They have a different flavor to me, too. Not better or worse, just different. I'm sure others will have a better answer. I would use the type of chocolate specified in the recipe, though.

Sally

Thanks! I'm a firm believer in following the instructions, especially the first time out. But I'm interested in the chemistry behind it. I wonder whether the baking chocolate is creamier.

Chocolate processing is fascinating. I recently watched a PBS or History channel show on just this subject. And then had to search and research because of something i want to make.
I know what to look for now, and how to read the labels. Looking at baking chocolates at ChefCentral a few weeks ago i had an idea how to choose. I ended up with E.Guittard bittersweet 72% wafers for baking.

Read through 'the Bakers Guide to Chocolate'. It's a pdf.
http://www.preparedpantry.com/PDF/favorite-chocolate-recipes-guide.pdf

"Bitter (unsweetened) baking chocolate is made from pure chocolate liquor. By specification, it must contain 50 to 58 percent cocoa butter though with inferior products, vegetable oil may he added. Depending on the producer, milk solids, vanilla, or salt may be added. I have a package in front of me that contains only chocolate and milk solids. Unsweetened chocolate has a bitter taste and relies on sweeteners in the recipe to make it palatable.

Sweet baking chocolate--bittersweet, semisweet chocolate--has sugar added. These products must contain 35 to 50% cocoa butter but may have as little as 15% chocolate liquor. Because unsweetened chocolate has twice the chocolate liquor, we prefer to use unsweetened chocolate in most of our baking.

Bittersweet and semisweet chocolate can be used interchangeably in recipes though there is a difference in flavor. Often, bittersweet is a more expensive chocolate and to many, a better, richer-flavored chocolate."...

Chocolate processing is fascinating. I recently watched a PBS or History channel show on just this subject. And then had to search and research because of something i want to make.
I know what to look for now, and how to read the labels. Looking at baking chocolates at ChefCentral a few weeks ago i had an idea how to choose. I ended up with E.Guittard bittersweet 72% wafers for baking.

Read through 'the Bakers Guide to Chocolate'. It's a pdf.
http://www.preparedpantry.com/PDF/favorite-chocolate-recipes-guide.pdf

"Bitter (unsweetened) baking chocolate is made from pure chocolate liquor. By specification, it must contain 50 to 58 percent cocoa butter though with inferior products, vegetable oil may he added. Depending on the producer, milk solids, vanilla, or salt may be added. I have a package in front of me that contains only chocolate and milk solids. Unsweetened chocolate has a bitter taste and relies on sweeteners in the recipe to make it palatable.

Sweet baking chocolate--bittersweet, semisweet chocolate--has sugar added. These products must contain 35 to 50% cocoa butter but may have as little as 15% chocolate liquor. Because unsweetened chocolate has twice the chocolate liquor, we prefer to use unsweetened chocolate in most of our baking.

Bittersweet and semisweet chocolate can be used interchangeably in recipes though there is a difference in flavor. Often, bittersweet is a more expensive chocolate and to many, a better, richer-flavored chocolate."...

Thanks for the link. They have some wonderful sounding recipes in there.

I didn't really address your question about dipping. I'm doing the same soon.
I chose the one i posted above because i will be dipping a very thin italian breadstick.
Then rolling in high quality things like crystalized ginger, pepitas, various toasted nuts and dried fruits, maybe coconut. Some sea salts. But these are more for an adult palate. Those liking a darker chocolate.
Less sweet but still has a bit of sugar. In a cookie, i might use a pure unsweetened bakers in coarse small chunks as the cookie ingredients themselves includes so much sugar....a good balance of bitter/sweet. A child's palate might prefer a milk chocolate or less bitter.
It includes more sugar initially. A sugar bomb.
Some packaged novelties offered during the holidays, like chocolate covered pretzels and potato chips, even bacon, are often a bit waxy tasting. Using a lesser quality 'dip' chocolate.

My choice was 10 bucks for a lb of wafers. A small price for all the effort. But i've yet to try how well it melts and does the job. Hoping for the best....