1.5 lbs of black patent will most likely make thigns taste really astringent and bitter even without the hops. I don't think I have ever seen more than a lb. used in a 5 gallon batch and I am sure that is even pushing it.
I would drop the black patent to something like 4 oz. and the chocolate down to 1 lb. Then make up the difference with some more biscuity, toasty malts that aren't so dark.
As for the hops, A 60min and 30 min addition of a full ounce is probably going to give you too many IBUs. That bitterness will only be accentuated by the large portion of dark malts you are using. I would add maybe 0.5 oz. of chinook around 45min and then save the rest for the last 15 or so and maybe cut it back to a total of 2 ounces and 2 varieties during the boil. With all the malt flavor going on, confusing the hop profile with more than 2 hops won't help things.
That being said, nothing posted here will be the right way to do things. Homebrewing is an experiment and should be approached as such. Do what you want and try things out. If it doesn't work, brew something else.