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CHIP Abos direkt vom Verlag im CHIP-Kiosk rund um die PC Welt: CHIP Plus, CHIP Magazin, CHIP FOTO-VIDEO das Photo Magazin, N-Photo, MagPi und. Die CHIP Redaktion sagt: Microsoft gibt spannende Einblicke in die nächste Windows-Version. Über das Windows Insider Program kriegen Sie. Die CHIP Redaktion sagt: Die "Windows 10 21H1 Insider Preview Build " kann nun ausprobiert werden und gibt einen Vorgeschmack auf. Woanders gibt's Beta-Tester, bei Microsoft sind es die Windows Insider: Im Insider-Programm bekommen Sie die neuen Builds von Windows. Die CHIP Redaktion sagt: Mit der "Windows 10 20H2 Beta Insider Preview" (Build ) können Sie die neueste Ausgabe des Microsoft-.

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Die CHIP Redaktion sagt: Die "Windows 10 21H1 Insider Preview Build " kann nun ausprobiert werden und gibt einen Vorgeschmack auf. Die CHIP Redaktion sagt: Mit der "Windows 10 20H2 Beta Insider Preview" (Build ) können Sie die neueste Ausgabe des Microsoft-. Windows Insider können es mittlerweile schon testen. Ursprünglich war das neue Startmenü für geplant, nun hat Microsoft aber alle.

Subscriber Account active since. The semiconductor giant on Thursday posted second-quarter results that beat Wall Street expectations.

Intel said the problem was related to its 7 nanometer process, referring to the manufacturing technology based on the line-width on chips.

Intel historically led the way in producing smaller and less expensive processors, but has struggled with its manufacturing process.

Intel has historically led the way in producing smaller and less expensive processors, guided by Moore's Law, the chip industry trend named after Intel co-founder Gordon Moore, in which the number of transistors that companies are able to put on an integrated circuit has roughly doubled every two years.

This trend has allowed chip makers to make smaller, more powerful, and less expensive processors, but Intel and competitors like AMD.

But Intel has wrestled with problems in transition to a 10 nanometer process , as it also faced stiffer competition from rivals, led by AMD.

Got a tip about Intel or another tech company? Contact this reporter via email at bpimentel businessinsider. You can also contact Business Insider securely via SecureDrop.

Ultimately, this method yielded my ideal cookie. If you're also a fan of a crispy cookie, this variation is for you. I dumped the flour, sugar, vanilla, salt, baking soda, egg, and butter into one bowl and then mixed them all together.

There were air bubbles everywhere, and the cookies weren't so pretty. They were bumpy instead of cohesive, and it looked like there were tiny clumps of ingredients in them.

These cookies were really crumbly and fell apart as I was loading the batter onto the baking sheet. When I pulled them out of the oven, they had kind of melted out from the middle.

Some actually looked quite beautiful and rustic. They had a bite to them that was a little chewy but dry.

An interesting effect of leaving out eggs was that I could taste the salt prominently. These were the saltiest cookies by far, but I had included the same amount as I did in the other nine recipes.

This batch was basically a tray of small cakes. They looked and felt like madeleine cookies, even on the bottom. Not using enough sugar resulted in dry and bready cookies.

They weren't chewy at all, and they puffed upward in the center. And though the flavor was good, I wasn't able to taste the vanilla as much as I could in the others.

Both the texture and the mouthfeel reminded me of a not-so-hard scone. This batch of cookies was cakey in the middle, but also airy throughout, with crispy edges.

They were yellow and slightly puffy in the middle, and brown and super thin around the perimeter. Using too much butter obviously made the cookies buttery to the touch, and they were soft enough to crumble in my hands.

The cookies melted apart in my mouth quickly too, and I could feel the air holes — which were prominent on the surface — on my tongue.

These cookies were most similar to the batch that included too much egg. These just puffed up differently — they had more of a muffin top.

But this batch tasted really good. I was able to identify the vanilla and enjoyed the classic cookie flavor that comes with it.

It was a puffy cookie that felt airy in my hand. The bottom looked the same as the cookie with too much egg: more like a madeleine than a chocolate-chip cookie.

I thought it was interesting how even slightly changing the amount of flour I used could drastically change my cookies. And I'm glad that I found my new favorite cookie achieved by using a little less flour through this experiment.

Some of these mistakes affected the cookies more than others, but let's be real: If offered, I wouldn't turn down any of them.

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