[RVIGZ]

I need some opinions. I'm Going to be brewing a chocolate sweet stout and I want it to finish very sweet so I'm adding extra lactose sugar. I also want it to have a super hoppy nose BUT without a whole lot of of the bitterness from the hops. So my question is, would I achieve the most aroma and least hop flavor by dry hopping in the secondary for a few days, or adding some hops at flameout then removing them before primary? All suggestions are welcome

[RVIGZ]

Also I was planning on adding Colombus and chinook for maximum dankocity.

[HoosierBrew]

I wouldn't necessarily dry hop a sweet stout. A couple oz after you cool to 170F, steeped for 15 - 20 mins, will give you nice aroma without the bitterness. 

[reverseapachemaster]

That sounds like a confusing beer--but it's your beer.

[RVIGZ]

Trying to go for a "pot brownie" type of deal. Hoppy nose but semi-sweet taste.

[dmtaylor]

Just dry hop, about 3-4 oz for a standard 5-6 gallon batch.  Don't add at flameout or whirlpool, otherwise you will get a ton of flavor in addition to the aroma.  You'll still not be able to avoid flavor completely, but dry hopping gives you maximum aroma with minimal flavor or bitterness.