help with first recipe formulation - RIS

I based some of this on Brewpastor's RIS:

Untitled Recipe
13-F Russian Imperial Stout

Size: 3.0 gal
Efficiency: 70.0%
Attenuation: 75.0%
Calories: 311.71 kcal per 12.0 fl oz

Original Gravity: 1.093 (1.075 - 1.115)
Terminal Gravity: 1.023 (1.018 - 1.030)
Color: 35.97 (30.0 - 40.0)
Alcohol: 9.22% (8.0% - 12.0%)
Bitterness: 55.9 (50.0 - 90.0)

Ingredients:
9.0 lb Maris Otter Pale
.6 lb Roasted Rye
.5 lb Chocolate Malt
.5 lb Crystal 150
.4 lb Special B - Caramel malt
0.3 lb Molasses
1.0 oz Cascade (5.5%) - added during boil, boiled 60.0 min
1 oz Fuggle (4.8%) - added during boil, boiled 20 min
.5 oz Northern Brewer (8.0%) - added during boil, boiled 5 min


Since I have very little understanding of how various additions might affect the outcome (still pretty new to brewing) I am looking for some thoughts on this - does it make sense? Are there better choices?
Any feedback welcome.

I'm not familiar with the original recipe, but I can say that chocolate malt goes great in stouts. It smells like coffee beans with a hint of chocolate and has a roasted, slightly bitter coffee taste.

where did you get the roasted rye? that is unmalted, like roasted barley, correct? you will definitely want some roastiness...you won't get enough from the chocolate malt.

i think it looks like a great recipe. kind of odd hop additions. i know some people like cascade as a bittering hop, but i've never tried it. i don't think it really belongs in an RIS. I'd go with a small amount of some clean, high alpha acid hop for the bittering.

the northern brewer addition at the end is interesting and sounds very tasty.

thanks for the input - I got the idea for Cascades in a stout from Rogue. I could look at others though if you think is would detract from the stoutiness