• Preheat oven to 375.
• Lightly grease two baking sheets with baking spray; set aside.
• In a medium-size bowl whisk together the egg whites, sugar, canola oil, melted butter, and vanilla. Whisk until thoroughly combined.
• Add in flour and continue to whisk until smooth, and no lumps appear.
• Spoon 4 to 5 mounds of batter onto each baking sheet, using 3 teaspoons of batter for each.
• With the back of the spoon, spread each cookie to about 4-inch diameter.
• Space the cookies at least 2 inches apart.
• Bake for 7 to 8 minutes, or until edges begin to brown.
• Using an offset spatula, loosen cookies from baking sheet and shape into tube form. You can use a round metal utensil and wrap the cookies around that.
• Set cookies seam-side down and let cool.

Prepare The Ricotta Filling

• Place the heavy whipping cream in your mixer's bowl and beat on high until stiff peaks form; about 4 minutes.
• Put the cream in the fridge until ready to use.
• In a large mixing bowl beat together the ricotta cheese, cream cheese, powdered sugar, vanilla and orange zest until smooth and creamy.
• Fold in the cream and chocolate chips. DO NOT MIX OR STIR - FOLD IT.
• Spoon the filling into a pastry bag fitted with a wide round tip and pipe filling into cannoli shells. Serve immediately or keep in a cool, dry place until ready to use.