Being a newbie, I have to ask then why add more yeast at bottling? Why not add just the priming sugar which ought to reinvigorate the remaining yeast?
With your beer, this should work. But should is a word that implies probability, it may not work, though I think in your case it will.
For assurance, often more than need, additional yeast is added at bottling to MAKE SURE that you have enough viable yeast to carbonate your beer on bottling. For really big beers I recommend force carbonating (in a keg) and then counter pressure filling the bottles (I use a beer gun).
As a rule of thumb, always give big beers more time to finish fermentation than you, especially as a newbie, think you should. They often finish, but finish slow. By the same token if you are bottle carbonating them, they will often/usually need more time to fully carbonate.