How does this recipe look?

My real question really is regarding the use of the chocolate malt. I definitely want it in there, just have never used it before so I'm looking for a little reassurance I guess. I don't want it to be overpowering, but I would like it to be noticeable. Thought about even addaing maybe a half pound of Munich 10 as well. Thoughts on chocolate malt or just general comments are welcome. Taking a twist on a different winter brown ale recipe I saw on this site. I asked a few questions on that recipe but didn't receive any answers so I'm just going to open it up to everyone for discussion. Here's the reader's digest version:

Grain:
15 lbs american 2 row
1.25 Caramel 80
8 oz. Chocolate
.25 lbs. Rice Hulls

Hops:
1 oz Target 60 min
1.5 oz Willamette 15 min
1.5 oz Willamette 5 min

Mash 155F for 60 minutes, ferment with US-05.

Sorry for bumping but I want to get my ingredients and brew this tomorrow, so i'm pressing for a little feedback lol

Recipe looks fine to me overall, maybe a bit too much caramel malt, but youll likely be fine. Not sure youll need rice hulls though, those are uaed for breaking up gummy mashes caused by wheat, rye, oats, etc.

Thanks. I'm gonna drop the caramel to 1 lb, I was starting to think that extra 0.25 would be a hair too much.