In a bowl, mix the flour, baking soda, and salt. In another bowl, whisk the butter, sugars, eggs, and vanilla until smooth. Stir in the flour mixture, chocolate chips, apricots, and pecans. Chill for 2 hours.
Shape into two 1½-inch logs.
Store in waxed paper in the refrigerator for up to 5 days (or freeze for up to 2 weeks).
To bake: Cut into ½-inch slices (about 2 tablespoons each) and bake at 350° F for 15 minutes.