For what it's worth, here is the recipe my LHBS and I adapted for my daughter's wedding from the recipe found here:
It turned out incredibly balanced and chocolaty, without being bitter or harsh. It is a big beer, a great warmer and awesome with dessert or AS dessert.
I Do Brew Chocolate Stout
Recipe Type: Extract
Yeast Starter: No
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 5
Original Gravity: 1.080
Final Gravity: 1.018
Boiling Time (Minutes): 60
Primary Fermentation 2 weeks @ 68°F
6 lbs. Dark DME
3 lbs Pilsen Light DME
0.5 lbs HB Choc. Malt
0.5 lbs. HB roasted barley
2 packs chocolate nibs (2 oz.) wrapped in a coffee filter and left them in through fermentation. Make sure to add them right at flame out to sterilize.
1oz Pure Vanilla Extract
2oz Chocolate Extract
1oz Saaz Hop
0.5oz Chinook Hop
• Place steeping grains in 2.5 gallons of water and bring to 160°F
• Steep for 20 minutes – stirring regularly and vigorously
• Pull out grain bag – sparge with ~1 gal. 170° water
• Add malt extract and Chinook Hops and boil for one hour
• Add Whirlflock tablet (or Irish Moss) at 15 minutes before the end of the 60 min boil.
• Add Saaz Hops at 15 minutes as well.
• Add Chocolate Nibs and 1oz Pure Vanilla Extract at flame out.
Ferment 2 weeks in primary with the Saaz hops and the nibs, then keg or bottle. Condition for at least a month.