I'd cut the chocolate rye down to a half pound and add a pound of roasted barley. I've never used chocolate rye, so I can't offer feedback there. Also, the hopping is interesting. I'd go with a more common citrus hop near the end. I prefer columbus in this style, but chinook, centennial, cascade all work well.
I love the style and try to brew my American stout a couple times a year. I've got a tried and true one in my recipes section, if you want to check it out. It scored a 38 last year.