I always use the Ghiradelli Bittersweet. They to me are the best the creamiest and dont get hard as most. There may be something else(better) out there but I find these the best. I am surprised you have an issue with them not being melty all the time living in TX. 
Sorry I couldnt be more help. Hopefully you can find more what you want. It may be a much higher cost issue too though.
FWIW, I use both milk and semi-sweet chips in my cookies. The milk chips stay melty-er (I know, that's not a word! ) and the two types of chocolate give a nice depth of flavor.
Has anyone tried Sunspire's non-dairy chocolate chips http://www.worldpantry.com/cgi-bin/ncommerce3/ProductDisplay?prmenbr=172832&prrfnbr=457241 ? America's Taste Kitchen rated them highly.
you'll never find a chocolate chip that stays 100% melty, because it has to do with the type of fat in chocolate. if ithe fat is hard at room temperature to begin with, it will stay that way after it has melted and re-hardened.
It has more to do with the recipe - in some recipes, the chocolate chips melt and almost become part of the dough, and in that case they may seem 'melty-er' when you bite into them.
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