I think the addition of black malt could help, or you can up the chocolate a bit as well. Adding Columbus with your Vic Secret could certainly contribute to your dank/piney that you're looking for. I've never used Vic Secret, so I'm not quite sure of its profile. But maybe plug something like Cents or Chinook in for it instead? Either way, I'd maybe start with Columbus at the end.... maybe even combo it with the Simcoe at bittering too.
I don't want to change the profile of what you're doing, but want to throw it out there. I don't care for lactose in a beer, so I use flaked barley to attain that creamy mouth feel.