Chocolate Coffee Stout Question

Right now I plan on starting this on Friday...

6 lbs. Muntons dark LME
1 lb. Chocolate grain
1 lb. lactose
Cocoa (???)
Mackinaw Island Fudge coffee (not sure how much/when to use)
1.5oz cascade hops (60 min)
0.5oz cascade hops (30 min)
Safale s-04 english ale yeast

I am not sure on the which cocoa to use. I bought 6oz cocoa nibs and 4.5oz cocoa powder. Which should I use or should I use both?

Also with the coffee, I am not sure how to apply it. I have read to cold brew.

Any suggestions? Or anything else I should add?

Haven't used cocoa or chocolate. Did two coffee stouts though. Both extract brews.

I hot brewed the coffee for both in the normal fashion, like I was going to drink it, in a regular coffee pot.

The first time, I put it in the boil in place of that much water. This was done near the end of boil. It came out pretty okay.

The second time, I cooled it and added it to the secondary. I got more coffee flavor that way.

You may think boiling coffee would come out nasty, but it's one pot into 4+ gallons water.

I should say, I do like strong coffee. Community New Orleans blend is my fave, followed by Cafe du Monde. Coffee and chicory

Here's a link with three more links in it for you.

https://www.homebrewtalk.com/f14/adding-coffee-beer-276604/