Preheat the oven to 375°F. Lightly grease two baking sheets with baking spray, then set aside.

In a medium-size bowl, whisk together the egg whites, sugar, canola oil, melted butter, and vanilla until thoroughly combined. Add in the 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.

Remove the cookies from the oven and, using an offset spatula, immediately loosen the cookies from the baking sheet and shape them into a tube form. You can use a round metal utensil and wrap the cookies around that. Set cookies seam-side down and let them cool.

In your mixer's bowl, beat the heavy whipping cream on high until stiff peaks form, about 4 minutes. Refrigerate if not using right away.

In a large mixing bowl, beat together the ricotta cheese, cream cheese, powdered sugar, vanilla, and orange zest until smooth and creamy.

Gently fold in the prepared whipped cream and the chocolate chips. Do not overmix.

Spoon the filling into a pastry bag fitted with a wide round tip and pipe the filling into the cooled cannoli shells. Garnish with additional mini chocolate chips if desired.